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Torrejon Oatmeal Bread

Torrejon Oatmeal Bread


"This is a great hearty bread to go with soup, or to use as toast. It's easy to make and even freezes well."
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2 h 10 m servings 207 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 294 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a large saucepan, heat the water, oatmeal and salt until it bubbles. Add the brown sugar and shortening; stir until melted. Remove from heat and let cool until lukewarm.
  2. In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  3. In a large bowl, combine the yeast mixture, oats mixture and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  5. Bake in preheated oven for about 40 to 45 minutes or until loaf tops are golden brown and the bottom of a loaf sounds hollow when tapped.

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Read all reviews 28
  1. 30 Ratings

Most helpful positive review

Shhhh, don't tell anyone! I halved all of the ingredients, and I also skipped the preliminary steps of soaking the oats, etc. I dumped everything into my bread machine---STUPENDOUS LOAF OF BRE...

Most helpful critical review

If you like VERY dense breads you might like this one. I prefer a lighter bread and should have read the reviews prior to making it, and I might have looked for another recipe. It is good toast...

Most helpful
Most positive
Least positive

Shhhh, don't tell anyone! I halved all of the ingredients, and I also skipped the preliminary steps of soaking the oats, etc. I dumped everything into my bread machine---STUPENDOUS LOAF OF BRE...

I have been baking bread for a long time, and this is definitely at the top of my favorite list. I made it twice this weekend - first by hand, following the recipe (although i had to add 1/2 cup...

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 becau...

Did this recipe both from scratch & in the machine like the last reviewer suggested. Even the scratch recipe is easier than most breads--and really delicious!

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 ...

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...

Has a great hearty texture and weight. Reminds me of my moms oatmeal bread. Best eaten right out of the oven, but great toasted later too.

I've been making this wonderful moist bread for three years now. It's healthy, a crowd pleaser, keeps well, and makes great toast. The recipe has never let me down. Give it a try.

This is an excellent moist & flavorful bread. Everyone loved it--I'll make it again!

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