Oatmeal Wheat Bread Recipe

5 1 4
Oatmeal Wheat Bread Recipe
Oatmeal Wheat Bread Recipe photo by Taste of Home
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Oatmeal Wheat Bread Recipe

Read Reviews
5 1 4
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 40 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 40 min. + cooling

Ingredients

  • 1-3/4 cups boiling water
  • 1 cup quick-cooking oats
  • 1/2 cup molasses
  • 1/4 cup shortening
  • 1/4 cup orange juice
  • 1-1/2 teaspoons salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2-1/2 cups whole wheat flour
  • 3 to 3-1/2 cups all-purpose flour
  • Melted margarine

Directions

In a large mixing bowl, combine boiling water, oats, molasses, shortening, orange juice and salt; let stand until warm (110°-115°). In a small bowl, dissolve yeast in warm water; add to oat mixture. Add whole wheat flour and beat until smooth. Add enough all-purpose flour to form a soft dough. Turn onto a floured board; 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. Shape into two loaves; place in greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 40 minutes. Remove from pans; brush with margarine. Cool on wire racks. Yield: 2 loaves (32 slices).
Originally published as Oatmeal Wheat Bread in Taste of Home April/May 1996, p19

Nutritional Facts

1 slice: 0g saturated fat (0 sugars, 0 fiber).

  • 1-3/4 cups boiling water
  • 1 cup quick-cooking oats
  • 1/2 cup molasses
  • 1/4 cup shortening
  • 1/4 cup orange juice
  • 1-1/2 teaspoons salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2-1/2 cups whole wheat flour
  • 3 to 3-1/2 cups all-purpose flour
  • Melted margarine
  1. In a large mixing bowl, combine boiling water, oats, molasses, shortening, orange juice and salt; let stand until warm (110°-115°). In a small bowl, dissolve yeast in warm water; add to oat mixture. Add whole wheat flour and beat until smooth. Add enough all-purpose flour to form a soft dough. Turn onto a floured board; 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. Shape into two loaves; place in greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 40 minutes. Remove from pans; brush with margarine. Cool on wire racks. Yield: 2 loaves (32 slices).
Originally published as Oatmeal Wheat Bread in Taste of Home April/May 1996, p19

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MY REVIEW
shecooksalot User ID: 5888460 6935
Reviewed Jan. 21, 2013

"This bread has a really good flavor to it and wasn't difficult to make. Mine was a little dense, but I'm thinking that I didn't knead it enough. Will be trying again!"

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