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
Publisher Photo
My mother taught me to make this bread when I was 10 years old. And of the many kinds of breads I've baked over the years, this one is my favorite. I tastes marvelous and it's good for you!—Jackie Gavin, Essex Junction, Vermont
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
  • 1-1/2 teaspoons salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/4 cup orange juice
  • 2-1/2 cups whole wheat flour
  • 3 to 3-1/2 cups all-purpose flour
  • Melted butter

Directions

In a large bowl, pour boiling water over cereal. Add the molasses, shortening and salt. Let stand until warm (110°-115°), stirring occasionally.
In a small bowl, dissolve yeast in warm water. Add the orange juice, oat mixture and whole wheat flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft 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. Shape into two loaves; place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 40 minutes. Remove from pans to cool on wire racks; brush with butter. Yield: 2 loaves (12 slices each).
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
  • 1-1/2 teaspoons salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/4 cup orange juice
  • 2-1/2 cups whole wheat flour
  • 3 to 3-1/2 cups all-purpose flour
  • Melted butter
  1. In a large bowl, pour boiling water over cereal. Add the molasses, shortening and salt. Let stand until warm (110°-115°), stirring occasionally.
  2. In a small bowl, dissolve yeast in warm water. Add the orange juice, oat mixture and whole wheat flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
  3. 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.
  4. Punch dough down. Shape into two loaves; place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
  5. Bake at 350° for 40 minutes. Remove from pans to cool on wire racks; brush with butter. Yield: 2 loaves (12 slices each).
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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