1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (85g) Recipe makes 10 servings
Calories 213
Calories from Fat 38		(17%)
Amount Per Serving		%DV
	Total Fat 4.2g	6%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 357mg		14%
Potassium 164mg		4%
Total Carbohydrate 38.5g		12%
	Dietary Fiber 3.7g	14%
	Sugars 5.8g
Protein 6.5g		12%
detailed view... how is this calculated?

Menus using this recipe:

Sunday Dinner

Watkinslady30

people who like this recipe also like:

Stardust Chocolate Pancakes

By: Sharon123

Pork Chops Yum-Yum

By: Brad Beckwith

Banana Whole Wheat Bread

By: chia

Sandi's Black Pepper Cube Steaks & Mushroom Cream Sauce

By: Sandi (From CA)

Big Breakfast Cookie

By: Budgiegirl

Whole Wheat and Oatmeal Bread

Recipe #103011 | 2¼ hours | 5 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: GranJan
Oct 30, 2004

I got this wonderful bread recipe on the Internet about a year ago, and I have made it exclusively ever since. It makes the best toast ever! I make the dough in my bread machine, then take it out and shape it into a Pyrex loaf pan to rise again and bake in the oven. It turns out perfect every time.

SERVES 10 , 1 loaf (change servings and units)

Ingredients

1 1/4 cups water
2 tablespoons dried powdered milk
2 tablespoons vegetable oil
1 teaspoon lemon juice (bottled is fine)
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1/2 cup oats (not instant)
1/4 cup sugar
1 1/2 teaspoons salt
2 teaspoons yeast
1/4-1/2 teaspoon gluten (optional)

Directions

1
Add the ingredients to your bread machine pan according to your machine's instructions.
2
Set to the dough cycle.
3
When it is ready, take out the dough, shape into a loaf.
4
This dough is very easy to handle.
5
Place in a lightly greased or sprayed 8 1/2 x 4 1/2 loaf pan.
6
Do not use a too large pan or your loaf will not turn out right.
7
Cover and let rise about a half hour.
8
Bake about 30 minutes at 350º or until nicely browned.

Questions about this recipe?

Featured Reviews for This Recipe

From: Georgiapea

On Jun 27, 2009

Very good bread. I made this by hand and accidentally added a full cup of oats. I also used 3 cups of King Arthur White Whole Wheat flour instead of half and half. I had to knead this for about 20 minutes (and it still could have stood a little longer but I was tired). It rose up nicely and baked into a beautiful, oatmeal-studded loaf. It is surprisingly moist. Thanks so much! **update - I meant to mention this last time - I don't have a bread machine, so I have to knead this by hand. It is VERY sticky. I probably add an additional cup of flour while I'm kneading - otherwise it gets stuck all over my hands and I have to scrape it off. Next time I will go ahead and add another 3/4 cup of flour before I start kneading and see how it goes.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: JulieCooks

On Mar 1, 2009

Moist and delicious.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: gymgirl

On Mar 23, 2005

this is a great bread! i just took it out of the oven and i'm in heaven! i did modify it though- sorry but i always try to make my recipes lighter. first off- no abm for me. so i let it rise 2 times in a warm oven. substitutions were applesauce for the oil, splenda for the sugar and no white flour. used 3 cups whole wheat. this bread has a nice crunchy texture on the outside and soft on the inside. yum! thanks

6 people found this review helpful

Was this review helpful to you? YES | NO

From: KITTENCAL

On Nov 7, 2004

Wonderful bread! I just wish I could give this more than 5 stars LOL! I kneaded the dough in my bread machine, and used quick rise yeast in place of traditional yeast (same amount). I took the dough out of the machine as soon as it was finished kneading, let it rest a couple of minutes, shaped it to fit a 8x4 inch loaf pan.... it took a shorter time to rise because of the quick rise yeast (18 minutes to be exact!), and then baked it for 25 minutes, in my air-bake convection oven. This loaf probably tripled in size when baked and was so airy and delicious, I am now kneading another loaf in my machine as I type. Thanks for posting a wonderful recipe, this is a keeper for me!...Kittencal