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I first came across this recipe in an old cookbook. As I became more brave with bread baking, I decided to redo this recipe, changing and adding ingredients to enhance flavor and nutrition. —Doris Kosmicki, Pinckney, Michigan
Nutritional Facts 1 serving (1 slice) equals 159 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 295 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Oatmeal Mini Loaves in Best of Country Breads , p48
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Reviewed on Mar. 18, 2013 by christycincy
This was good but very dense. Reading previous reviews, it sounds like it was supposed to be. I thought maybe I had killed the yeast because I did not have a thermometer at my boyfriend's house to test the temp of the water and butter mixture. It did not rise very well for the first rise or after shaping into loaves. It did rise in the oven during baking, so I guess the yeast wan't dead. Like I said, dense, but very good flavor. I liked the small loaves and served with another TOH recipe, Scotch Broth. Very simple, hearty and delicious meal.
Reviewed on Sep. 22, 2012 by jwalking
A very good, easy recipe. Great toasted withflavored butters.
A very good, easy recipe. Great toasted with
flavored butters.
Reviewed on May. 03, 2012 by Tayla
We really liked this bread with the moist and dense texture.
Reviewed on Apr. 22, 2012 by ferndale52
just right to give as gifts. bread itself is flavorful and moist. easy to make, fine texture.
Reviewed on Apr. 02, 2012 by sstetzel
dindins At what stage should the dough be frozen?
You could freeze it before you bake it, after the first rise when you shape it OR bake it, wrap it really well and freeze it.
Reviewed on Apr. 01, 2012 by dindins
Looks good. Is it possible to freeze half the dough for use later? At what stage should the dough be frozen?
Reviewed on Mar. 06, 2012 by SanDiegoCathy
This bread is moist and slightly sweet with just a beautiful texture! I made two 9X5 loaves and they baked for 40 minutes. I didn't have wheat germ so I used an equal amount of ground flax seed. I also needed to use closer to 7 cups of flour because my dough was so wet. I kneaded close to 15 minutes as I incorporated the flour.
Reviewed on Feb. 22, 2012 by Haman
This is great tasting bread , moist and full of flavor. I can no longer knead bread, so I cut the recipe in half and used my bread machine, dough stage only. I would caution fe-eagle213 about cutting the salt, they might not like the final result. Salt in bread is very important, and with that much flour 3 teaspoons isn't a lot.
Reviewed on Feb. 19, 2012 by Geri Greene
This looks like a fabulous recipe - and being a single - I can make these without having to throw half of it out later in the week or having it dry out on me. Thanks for the recipe
Reviewed on Feb. 19, 2012 by kmbattles
great flavor & texture!
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