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Colonial Oat Bread

My mother baked bread several times a week when I was young, and this was one of our favorites. Now my family enjoys it, especially with homemade soup.
  • Total Time
    Prep: 20 min. + rising Bake: 35 min.
  • Makes
    2 loaves (16 slices each)


  • 4 cups whole wheat flour
  • 1 cup quick-cooking oats
  • 2 packages (1/4 ounce each) active dry yeast
  • 3 teaspoons salt
  • 2-1/4 cups water
  • 1/2 cup honey
  • 1/4 cup butter, softened
  • 1 egg
  • 3 to 3-1/2 cups all-purpose flour
  • Additional quick-cooking oats, optional


  • In a large bowl, combine the whole wheat flour, oats, yeast and salt. In a small saucepan, heat the water, honey and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a stiff dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into round or oval-shaped loaves. Place on two greased baking sheets. Cover and let rise until doubled, about 30 minutes.
  • With a sharp knife, make several shallow "X-shaped" cuts on the top of each loaf. Sprinkle with additional oats if desired. Bake at 350° for 35-40 minutes or until browned. Remove from pans to wire racks to cool.
Nutrition Facts
1 slice: 180 calories, 3g fat (1g saturated fat), 14mg cholesterol, 319mg sodium, 35g carbohydrate (6g sugars, 3g fiber), 5g protein.
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