Oatmeal Bread

From: Blessed*One

On Nov 6, 2008

I made this with about 3/4 Tbsp. of salt (perfect amount for me), using whole wheat pastry flour. I had to add at least 1 cup more of flour so it would not be sticky, so I could knead it as suggested by another reviewer. It didn't seem to rise very well, so maybe next time I will jut try to bake it sticky, without more flour and without kneading. Although, I think it would be too sticky to even shape into a ball (step 5) as the recipe is. the taste is very good, so it is definitely worth another try.

From: ballarat

On Jul 10, 2008

I didn't have any molasses and used treacle instead. This still turned out lovely. I sliced it and froze the slices. We just took the slices from the freezer as needed and toasted them - really delicious.

From: Anemone

On Jan 20, 2006

I didn't read the directions clearly enough, and only let the yeast and oats soak for 15 minutes. Didn't seem to matter though, this is a fantastic bread!

From: ~heidi~

On Dec 3, 2007

Absolutely delicious... although the recipe does not state, make sure you knead the dough until smooth before it rises the first time and also before you place them in the loaf pans. The bread is very moist and has a nice but subtle flavor from the molasses. I used bread flour and it turned out great. Next time I might use a little less salt, however. Thanks for the recipe!