Oatmeal Mini Loaves Recipe
Oatmeal Mini Loaves Recipe photo by Taste of Home

Oatmeal Mini Loaves Recipe

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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
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min.
MAKES:25 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min.
MAKES: 25 servings


  • 1-1/2 cups old-fashioned oats
  • 3/4 cup whole wheat flour
  • 1/2 cup packed brown sugar
  • 1/4 cup toasted wheat germ
  • 3 teaspoons salt
  • 1 package (1/4 ounce) active dry yeast
  • 2-1/2 cups water
  • 2 tablespoons butter
  • 5-1/2 to 6 cups all-purpose flour
  • Melted butter, optional
  • Additional old-fashioned oats, optional

Nutritional Facts

1 slice: 159 calories, 2g fat (1g saturated fat), 2mg cholesterol, 295mg sodium, 32g carbohydrate (5g sugars, 2g fiber), 5g protein Diabetic Exchanges:2 starch, 1/2 fat


  1. In a large bowl, combine the oats, whole wheat flour, brown sugar, wheat germ, salt and yeast. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients just until moistened. Add 3 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
  2. 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.
  3. Punch dough down. Turn onto a lightly floured surface; divide into five portions. Shape each into a loaf. Place in five greased 5-in. x 3-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter; sprinkle with additional oats if desired. Cool. Yield: 5 mini loaves (5 slices each).
Editor's Note Two greased 9-in. x 5-in. x 3-in. loaf pans may be used; bake for 35-40 minutes.
Originally published as Oatmeal Mini Loaves in Best of Country Breads 2000, p48

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Reviewed Oct. 19, 2013

"We love this recipe, I use honey and olive oil , leaving out butter. It's great with white wheat flour too."

Reviewed Mar. 18, 2013

"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 Sep. 22, 2012

"A very good, easy recipe. Great toasted with

flavored butters."

Reviewed May. 3, 2012

"We really liked this bread with the moist and dense texture."

Reviewed Apr. 22, 2012

"just right to give as gifts. bread itself is flavorful and moist. easy to make, fine texture."

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