Whole Wheat Oatmeal Bread
Submitted by luder2001
Hearty whole wheat bread loaded with oats, wheat germ, and cornmeal. Honey-sweetened dough yields 4 high-fiber loaves with nutty flavor and soft texture.
YIELD
48 servingsPREP
2 hrsCOOK
40 minREADY
3 hrsThis recipe makes a serious commitment to whole grain goodness, yielding 4 loaves packed with nutrition.
Whole wheat flour, rolled oats, wheat germ, and cornmeal create complex, nutty flavor in every slice, while honey adds natural sweetness that balances the earthy grains.
The jelly-roll shaping technique eliminates air pockets for even, tender crumb.
Pro Tips
- Heat to 120°F exactly: The recipe specifies heating water, margarine, and honey to 120°F for rapid yeast activation. Use an instant-read thermometer.
- Beat times build structure: Beat 3 minutes initially, then 3-4 minutes at higher speed after adding remaining ingredients. This develops gluten for better rise.
- Jelly roll shaping: Roll dough tightly like a jelly roll after flattening to 3/8-inch thickness. This creates even texture and prevents large air holes.
- Big batch advantage: Four loaves mean you can freeze extras. Wrap tightly in plastic, then foil. They keep 3 months frozen.
Variations
- Add 1 cup raisins or dried cranberries during final kneading for fruit-studded breakfast bread
- Replace cornmeal with additional rolled oats for more oat flavor
- Brush tops with melted butter and sprinkle with oats before baking for decorative, crunchy crust
Ingredients
Directions
Heat water, margarine, and honey to 120 degrees F.
Add white flour, oats, yeast, salt, and eggs.
Beat in mixer for 3 minutes.
Add remaining ingredients, beat at higher speed 3 to 4 minutes until stiff dough.
Knead on floured board til smooth and not sticky.
Place in greased bowl, turn over, cover, and let rise 45 minutes til doubled.
Punch down, cut into even portions, roll out evenly to ⅜ inch thickness.
Roll like a jelly roll, pinch down ends, fold ends under, and place in greased pans.
Cover and let rise 1 hour til doubled.
Bake at 375℉ (190℃). for 40 minutes, cool on wire racks, serve.
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