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Colonial Oat Bread

 Colonial Oat Bread
My mother baked bread several times a week when I was young, and this was one of our favorites. Now my family enjoys it, especially with homemade soup.
24 ServingsPrep: 20 min. + rising Bake: 35 min.


  • 4 cups whole wheat flour
  • 1 cup quick-cooking oats
  • 2 packages (1/4 ounce each) active dry yeast
  • 3 teaspoons salt
  • 2-1/4 cups water
  • 1/2 cup honey
  • 1/4 cup butter, softened
  • 1 egg
  • 3 to 3-1/2 cups all-purpose flour
  • Additional quick-cooking oats, optional


  • In a large bowl, combine the whole wheat flour, oats, yeast and salt.
  • In a small saucepan, heat the water, honey and butter to
  • 120°-130°. Add to dry ingredients; beat just until
  • moistened. Add egg; beat until smooth. Stir in enough remaining
  • flour to form a stiff dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide in
  • half. Shape into round or oval-shaped loaves. Place on two greased
  • baking sheets. Cover and let rise until doubled, about 30 minutes.
  • With a sharp knife, make several shallow "X-shaped" cuts on the top

2 of 2

Colonial Oat Bread (continued)

Directions (continued)

  • of each loaf. Sprinkle with additional oats if desired. Bake at
  • 350° for 35-40 minutes or until browned. Remove from pans to
  • wire racks to cool. Yield: 2 loaves (16 slices each).
Nutritional Facts: 1 serving (1 slice) equals 180 calories, 3 g fat (1 g saturated fat), 14 mg cholesterol, 319 mg sodium, 35 g carbohydrate, 3 g fiber, 5 g protein.