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Oatmeal Mini Loaves Recipe

Oatmeal Mini Loaves Recipe

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. YIELD: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


  • 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).

Nutritional Facts

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. Diabetic Exchanges: 2 starch, 1/2 fat.

Reviews for Oatmeal Mini Loaves

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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."

Reviewed Apr. 2, 2012

"[quote user="dindins"] At what stage should the dough be frozen?[/quote]

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 Apr. 1, 2012

"Looks good. Is it possible to freeze half the dough for use later? At what stage should the dough be frozen?"

Reviewed Mar. 6, 2012

"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 Feb. 22, 2012

"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 Feb. 19, 2012

"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 Feb. 19, 2012

"great flavor & texture!"

Reviewed Feb. 19, 2012

"This is very similar to an oatmeal molasses bread I used to make. I am intrigued to try an oatmeal bread using brown sugar to feed the yeast. This should be great to serve with a family favorite casserole made with scratch baked beans, pork sausage and onion. I look forward to serving it at our 4th of July picnic next summer. (And having the fun of taste testing it in the mean time.)"

Reviewed Feb. 19, 2012

"I plan on making this recipe, but will cut the salt to 1 to 11/2 as I live in a senior citizen apartment Complex. I will share with others."

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