Delicious Whole Wheat Oatmeal Bread

This is the kind of wholesome bread that makes your kitchen smell like a farmhouse bakery.

Whole wheat flour, rolled oats, wheat germ, and cornmeal pack every slice with fiber and nutrition, while honey adds natural sweetness that balances the earthy grains.

The recipe makes 4 generous loaves, perfect for freezing and pulling out for weeks of hearty toast.

Pro Tips

• 120°F is the magic number: Heat water, margarine, and honey to exactly 120°F for rapid yeast activation. Use an instant-read thermometer for accuracy.
• Beat time builds structure: The 3-minute initial beat and 3-4 minute high-speed beat develop gluten for better rise and texture. Don’t shortcut this.
• Jelly roll technique: Rolling the dough tightly (like a jelly roll) eliminates air pockets and creates even texture throughout the loaf.
• Big batch benefits: Making 4 loaves at once is efficient. Freeze extras wrapped tightly in plastic, then foil. They’ll keep 3 months.

Variations

• Replace cornmeal with additional rolled oats for even more oat flavor
• Add 1 cup raisins or dried cranberries during final kneading for fruit-studded breakfast bread
• Brush tops with melted butter and sprinkle with oats before baking for decorative, crunchy crust