Whole Wheat Oatmeal Bread

(Adapted from the Better Homes & Gardens New Cook Book, Ltd. Ed. 1930-2000)

Makes 2 loaves


  • 3 1/2 C all-purpose flour
  • 1 pkg. active dry yeast
  • 1 3/4 C warm water
  • 1/3 C packed brown sugar
  • 3 Tbsp. butter or olive oil
  • 1 1/4 tsp. salt
  • 1 C whole wheat flour
  • 1 C old-fashioned rolled oats


Add ingredients to your bread machine in the order suggested by the manufacturer (for mine, it’s liquids, followed by dry, then yeast). Set the machine to the dough cycle.

Once the dough cycle finishes, turn out the dough onto a well-floured surface, divide in half, and let rest for 10 minutes. Grease 2 8x4x2-in. loaf pans (without checking, I’m pretty sure that both my loaf pans are 9x5x3-in., so I don’t think this matters too much).

Shape each half of dough into a loaf, either by patting & pinching, or by using a rolling pin (my preferred method). For rolling, roll each half into approximately a 12×8-in. rectangle, then roll up like a jelly-roll, starting on a short side. Pinch the seam to seal, and place in prepared loaf pan, seam-side down. Cover and let rise till nearly double, for about 45-60 minutes.

Bake in a 375°F oven for 40-45 minutes, until the bread sounds hollow when tapped. If it browns too quickly, cover loosely with foil for the last 10-15 minutes. Remove immediately from the loaf pans and cool on wire racks.

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