Reviewed: May 12, 2012

I baked this bread yesterday and it turned out great and very delicious. I cut back on the flour though as I felt it was getting too dry so I cut it back to 4 cups and the bread turned out perfectly! Have to admit I was a bit afraid that this was going to turn out badly because the dough was beginning to get crumbly and thats when I decided not to use any more flour over the four cups. I will deftnitely make this again and soon.

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sharon

Reviewed: Jan. 27, 2011

Awesome, even I could make this bread!

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rebekah2330

Reviewed: Jan. 10, 2011

Hands down my favorite bread recipe to date. I halved this and used my kitchen aid for the kneading. At first it was a VERY tough dry dough so I added a touch of water, and figured it was going to turn out awful. But it rose perfectly both times and it's a perfect dense slightly-sweet bread. Great for toast and grilled sandwiches, and also a nice hearty tuna and veg sandwich. Nice light crumb. Just the kind of bread my family loves. Thanks for the great recipe!

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BECKTY

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Reviewed: Aug. 16, 2010

Excellent! I used 3 cups of whole wheat flour and 3.5 cups of bread flour. Quick and easy....and very good. This is definitely added to my favorites.

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emb

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Cooking Level: Expert

Reviewed: May 23, 2010

Thanks, CARRIZALES!!! This is a wonderful bread. It'll be in our regular rotation from now on. To the people having problems with dense bread, perhaps too much flour is being kneaded in. This dough should be sticky but a little springy when kneading is finished.

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BakingNana

Reviewed: Apr. 20, 2010

Delicious and easy to make! A keeper and healthy. Very low in fat and high in fiber. I can't beleive such a healthy recipe can be this good. Didn't change a thing!

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DCANT

Cooking Level: Expert

Reviewed: Feb. 22, 2010

Delicious, but delicate. Easy to make, rises beautifully.

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Marcella

Cooking Level: Intermediate

Home Town: Sandusky, Ohio, USA

Living In: Sunbury, Ohio, USA

Reviewed: Dec. 27, 2009

Nice and soft, so bf's happy. He noticed it was a bit sweet, and it is. I halved this to make in the bread machine (dough cycle) and then let it rise in a bread pan and baked at 375 for 45 minutes. Turned out a huge, nice loaf. I'm not convinced it's hearty like the submitter said but it's a nice, soft, and large loaf. I do like the oatmeal in the bread. thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: May 31, 2009

This is truly great oatmeal bread! I can't believe more people having reviewed it. I like it because it has more oatmeal per loaf than other recipes (1 1/2 cups per loaf). I also like it because it is sweetened with brown sugar instead of honey, which is cheaper and I always have some on hand. The bread is chewy and a little sweet. I have made it twice by hand. The first time it was a little dense as other reviewers noted. The second time I added a little more water to the water/oats mix (maybe 1/4 cup) and it turned out perfect. Also, I substituted an equal amount of canola oil for the shortening.

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ChristinefromMN

Reviewed: Feb. 15, 2009

This recipe is really good for the bread machine! I did exactly what another reviewer suggested and just put half of everything (even the last bit of water and sugar) in the machine and it came out awesome. Not too dense and not too light - perfectly moist and chewy. This is one of those rare recipes where you don't have to add or change anything to make it great!

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