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Toasted Oatmeal Bread

 Toasted Oatmeal Bread
I entered this special bread recipe in our state fair, and it won a blue ribbon. It's been a holiday favorite of mine ever since!
32 ServingsPrep: 25 min. + rising Bake: 20 min.


  • 6 to 6-1/2 cups King Arthur Unbleached All-Purpose Flour, divided
  • 1/4 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 teaspoons salt
  • 1-1/3 cups water
  • 1/4 cup milk
  • 1/4 cup molasses
  • 1/4 cup butter, cubed
  • 1 egg
  • 1 cup old-fashioned oats, lightly toasted
  • 2-1/2 cups chopped walnuts


  • In a bowl, combine 1 cup flour, sugar, yeast and salt; mix well. In a
  • small saucepan, heat water, milk, molasses and butter until a
  • thermometer reads 120°-130° (butter does not need to melt).
  • Add to yeast mixture; beat on medium speed for 2 minutes. Add egg,
  • oats and 2 cups flour; beat on high for 2 minutes. Stir in nuts and
  • enough remaining flour to form a soft dough. Turn onto a floured
  • surface; knead until smooth and elastic, 6-8 minutes. Place in a
  • greased bowl, turning once to grease top. Cover and let rise in a
  • warm place until doubled, about 1-1/2 hours. Punch dough down. Shape
  • into two round loaves; place on greased baking sheets. With sharp
  • knife, cut four parallel slashes on top of each loaf. Cover and let

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Toasted Oatmeal Bread (continued)

Directions (continued)

  • rise until doubled, about 1 hour. Bake at 375° for 20-30 minutes
  • or until golden brown. Remove from pans; cool on wire racks.
  • Yield: 2 loaves.
Nutritional Facts: 1 serving (1 slice) equals 183 calories, 8 g fat (1 g saturated fat), 11 mg cholesterol, 130 mg sodium, 24 g carbohydrate, 1 g fiber, 6 g protein.