Reviewed: Jul. 29, 2010

Followed this recipe with little variation: used all wheat flour (about 4 cups) instead of adding white and added 1/4 cup vital wheat gluten as suggested by another review. Didn't grind the oats, but used quick oats and let them soak in the warm milk for 5-10 minutes before proceeding. Used a scant tablespoon of saf-instant yeast and got a great rise in just an hour for the first and 30 minutes for the second rise! Made 2 small 8x4 loaves--perfect for little mouths. This bread is not sweet, but served it up with Brian Perspect's "Homemade Butter" from this website, and the kids devoured it! Love the density--not like fluffy store bread that leaves you starving after 3 slices! Thanks for the recipe.

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3 users found this review helpful

Reviewer:

luv2bake

Reviewed: Jan. 16, 2011

I had no problem with this dough rising; I believe part of this is due to the fact that I used bread flour in place of all-purpose flour. The increased protein (gluten) in bread flour allows for the increased elasticity that yeast creates when rising. If you want your bread dough to rise properly, you must include added gluten- some reviewers added vital wheat gluten, which will also work. I found this bread absolutely delicious and very similar to a loaf my great-grandmother used to make. Definitely making again... and again and again!

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37 users found this review helpful

Reviewer:

chqsummerbaker

Cooking Level: Intermediate

Home Town: Chardon, Ohio, USA

Living In: Wilson, North Carolina, USA

Reviewed: Oct. 20, 2009

This is my recipe...though named differently by the allrecipes crew. Just so you know...I always grind the oatmeal into a 'flour' before adding, there are no 'chunks' in this bread. Also, all recipes states this should be put into 2 loaf pans...not so. If you have used 2 cups of milk...then this should go in one large loaf pan. This big loaf really should be crusty on the outside and soft and moist on the inside.

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77 users found this review helpful

Reviewer:

twistedsisterl

Cooking Level: Intermediate

Living In: Scio, Oregon, USA

Reviewed: Apr. 12, 2010

I made this bread because it was simple and needed very little yeast. It is the third whole wheat recipe I have tried and it is absolutely incredible! I just tasted a piece fresh from the oven and I was very impressed!

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10 users found this review helpful

Reviewer:

ornjsluggy

Reviewed: Apr. 26, 2010

I tried this bread and love it. It is dense but with 2 1/2 cups wheat flour and oatmeal that is to be expected. My loaves are in a zip lock bag, they are moist and delicious. It is a keeper.

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9 users found this review helpful

Reviewer:

Diana

Cooking Level: Expert

Home Town: Mount Vernon, Ohio, USA

Reviewed: May 22, 2010

A few have mentioned having trouble with this loaf rising - I added 1tbsp vital wheat gluten for each cup of flour in the recipe, which is something I often add because I use 100% whole wheat (no white/all-purpose) flour. I found that the loaf rose VERY well for me. I should also note that I added 1 cup of oats, ground up, rather than 1/2 because the oats just smelled so good I couldn't help myself :P ...No other changes. This turned out -AMAZING-. I love oats...

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31 users found this review helpful

Reviewer:

Faiora

Reviewed: May 27, 2010

This is DELICIOUS bread! I ground the oatmeal into a 'flour' like you said. As toast with butter and jam, MMM!!!

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6 users found this review helpful

Reviewer:

rosedust

Reviewed: Jun. 1, 2010

I followed the advice of Faiora and doubled the oats (ground into powder with a coffee grinder) and added 1 Tbsp wheat gluten per cup of flour. I must have had bad yeast because I couldn't get it to rise. I ended up making tortillas and loved them. I'm trying again with rapid rise yeast.

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5 users found this review helpful

Reviewer:

muckleyj

Reviewed: Jul. 22, 2010

This worked out very well for me. It is obviously a little denser than white bread, but overall for as much whole wheat as it has, it is lighter than I expected. And I used only one cup of all-purpose (used one cup of white whole wheat flour for the other). Ground the oatmeal in a coffee grinder--thanks, other reviewers for this tip! Omitted the sugar and used 2 tbsp honey and 1 tbsp molasses to sweeten. If you want a nice texture in this loaf, be sure you knead well--for the FULL 8 minutes, as this activates the gluten. Thanks for a fantastic recipe!!

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2 users found this review helpful