Oatmeal Bread I

Oatmeal Bread I

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"Dough needs to rise overnight."
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1 d 2 h 45 m servings 151 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  1. Combine oats, molasses, oil, salt and boiling water. Let cool to about 105 degrees F.
  2. Dissolve the yeast in the warm water and let stand for 5 minutes or until creamy. Stir the yeast into oat mixture and mix well. Add whole wheat flour, 2 cups bread flour, and the eggs. Mix until well combined.
  3. Stir in enough of the remaining flour to make a soft dough. Turn dough out to a floured counter and knead for about 10 minutes. Place the dough in a well-greased bowl and cover with greased plastic wrap. Let the dough rest in the refrigerator overnight.
  4. Preheat oven to 375 degrees F (190 degrees C). Grease 3 regular loaf pans and 4 mini loaf pans.
  5. Transfer the dough onto a floured surface and divide it into 4 pieces. Shape the dough into loaves and place them in the pans, seam-side down. Let rise until doubled, about 90 minutes. Bake in the preheated oven until the loaves are golden brown and sound hollow when tapped, about 30 minutes.


  1. 36 Ratings

Most helpful positive review

I've made this recipe twice, the first time I followed instructions and it was really good, but after a few tweaks it was GREAT! I used half all-purpose flour and half whole wheat, and I used 3...

Most helpful critical review

I am a bread baking fiend, and this one really fell a bit short in my book. First of all, it really, really needs more salt. Or, use a finer grain salt, like pickling salt. After I made this as ...

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Least positive

I've made this recipe twice, the first time I followed instructions and it was really good, but after a few tweaks it was GREAT! I used half all-purpose flour and half whole wheat, and I used 3...

Great bread! Very smooth texture. I was very worried that it would be dense, but despite appearances, it was light and fluffy. Rose very well. It only took 3 hours to rise and then I had to ...

This bread was wonderful. Making it and letting it sit overnight was great. It was quick to put together in the morning. You need a very large bowl to have it sit over night. It really rises and...

The best oatmeal bread I have made! Based on an earlier review I was leary about the amount of molases so I went 50/50 molases and honey. To my taste the result was perfect. I made it into two v...

Delicious bread, and this recipe is very adaptable! I like true whole-grain bread, so I only used one cup of white flour. Other than that I used a mixture of wheat flour, the oats, rye flour, ...

It baked in 25 minutes, good taste and smooth texture

I got 3 9x5 loaves and one mini loaf. The bread is light and fluffy and tastes really good. This would make a good sandwich bread. It's pretty easy to make too; you just have to plan ahead a bit.

This is GREAT!!! I do believe I've found our all-the-time bread. I didn't notice people's idea of using part honey but it was still great with all that molasses. Will use half or maybe even a...

This bread is really tasty and very moist, but I think that you have to reduce the molasses to 1/4 c and add a 1/4 cup of honey, even at that, there is a slight molasses flavor. I let the bread ...

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