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Oatmeal Bread
Source: Food Stamp Nutrition Connection

Simple, but healthy, oatmeal bread.

Prep Time: 2 hours
Cook Time: 50 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 20 servings
Amount Per Serving
Calories 134.4
Total Carbs 26.4 g
Dietary Fiber 2.4 g
Sugars 3.1 g
Total Fat 1.7 g
Saturated Fat 0.3 g
Unsaturated Fat 0.9 g
Potassium 153.7 mg
Protein 3.9 g
Sodium 120.2 mg
Dietary Exchanges
1/2 Fat , 1/2 Other Carbs , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  old fashioned rolled oats
1 tsp  salt
1 1/2 cup  cold water
1 each  package baker's yeast
0 1/4 cup  cold water
0 1/4 cup  light molasses
1 1/2 tbsp  vegetable oil
2 cup  whole wheat flour
2 1/2 cup  white all purpose flour
  1. Combine rolled oats and salt in a large mixing bowl.
  2. Stir in boiling water; cool to lukewarm (105 - 115 degrees).
  3. Dissolve yeast in 1/4 cup warm water in small bowl.
  4. Add yeast water, molasses, and oil to cooled oatmeal mixture.
  5. Stir in whole wheat flour and 1 cup all purpose flour.
  6. Add additional all purpose flour to make a dough stiff enough to knead.
  7. Knead dough on lightly floured surface until smooth and elastic, about 5 minutes.
  8. Place dough in lightly oiled bowl, turning to oil top. Cover with clean towel; let rise in warm place until doubled, about 1 hour.
  9. Punch dough down; turn onto clean surface. Shape dough and place in greased 9 x 5 inch pan.
  10. Cover with clean towel and let rise in a warm place until almost doubled, about 1 hour.
  11. Preheat oven to 375 degrees.
  12. Bake 50 minutes or until bread sounds hollow when tapped. Cover with aluminum foil during baking if bread is browning too quickly.
  13. Remove bread from pan and cool on wire rack.

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