Total Time
3hrs 40mins
Prep 3 hrs
Cook 40 mins

Delicious, delicious, delicious!! This is basically a light, but not white, bread with quick oats, small amount of whole wheat flour, brown sugar and honey. Rises beautifully and makes 4 full loaves. Great for toast, sandwiches, or with soup on a cold night.

Ingredients Nutrition

Directions

  1. In a very large bowl, combine and mix the whole wheat flour, oats, yeast, salt, 7 cups white flour, and brown sugar.
  2. In a saucepan heat to about 110-120 degrees--water, honey and butter.
  3. When it is the proper temperature, pour it over the dry mixture in the bowl and mix well.
  4. Add the eggs and mix till smooth.
  5. Stir in enough of the remaining flour to a fairly stiff dough.
  6. Turn out onto a floured surface and knead till smooth; about 100 times.
  7. Place in a greased bowl, turning once to grease the top.
  8. Cover with plastic wrap and let it rise till doubled; about 1 hour.
  9. Punch down and turn onto a floured surface.
  10. Divide dough in fourths and shape into loaves.
  11. Place the loaves in greased pans.
  12. Cover and let rise about 30-45 minute in a warm spot.
  13. Bake at 350 degrees for about 35-40 minute covering with a piece of aluminum foil the last part of baking if loaves get too brown.
  14. Remove from pans to wire racks.
  15. Cover with a clean dish towel and cool.
  16. Enjoy!

Reviews

(3)
Most Helpful

Texture is wonderful! Taste great. Easy to make. Only made half the recipe, the full recipe is too much to handle at once.

joelakesurfer December 05, 2005

Great bread. I so enjoy making bread, and this gave me the excuse not use my KA, and really go old school, and I so loved doing it that way. Was glad I had the time, and look forward to relaxing again while making this bread very soon again.

macera44 March 24, 2010

The taste was superb; it is a healthy substitute for regular bread; great toasted; however, I made only half the recipe as I use my Kitchen Aid mixer and the bowl would not accommodate the full recipe. This recipe is definitely a keeper!!

waller October 08, 2004

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