Total Time
Prep 1 hr
Cook 1 hr

In my quest for baking gorgeously dense and nutty breads, I came up with this one which fits the bill beautifully. This recipe makes two large loaves - which won't last long when your family taste how good it is! Serve with butter and homemade jam for a taste treat. Prep time includes rising time.

Ingredients Nutrition


  1. Mix together the oatmeal, flour and dry yeast.
  2. Using 3 cups of water, add oil, salt and sugar and mix until dissolved.
  3. Add flour to the water and knead in mixer (I have a KitchenAid) for 10 minutes.
  4. It is very important that this dough be sticky in the beginning as the oatmeal must have the moisture to soften and expand. If the dough does not stick to the sides of the bowl, add little bits of water from the 4th cup until it does.
  5. Leave dough in the mixer, cover with a cloth and let it rise until the dough makes a dome over the top of the bowl.
  6. Switch on the mixer and knead for 5 minutes.
  7. Grease breadpans and sprinkle insides with cracked wheat.
  8. Divide dough into equal pieces and place in breadpans to rise.
  9. Once dough has domed nicely in the breadpan, place in oven heated to 160C and bake for 60 minutes.


Most Helpful

This bread was a waste of good organic wheat flour! I would never make it again. The proportions of wet to dry ingredients seemed "off" but I went ahead with the directions anyway. It was so wet that it was more like a batter bread.

tmmaggiecat January 20, 2015

Dense, chewy and delicious! I used instant yeast (reduced the amount), canola oil, and sprinkled some oats on top before baking. I let it rise 30 minutes in the mixing bowl, and another 30 minutes in the loaf pans. I divided the dough into 6 balls, placing 3 balls in each loaf pan. When kneading the second time, for 5 minutes, I covered it in white flour and kneaded by hand. The outside of the bread was stiff after baking, so I brushed it with butter, and that helped it soften. This is very easy to make and definitely worth it. Thanks for the great recipe.

haven't the slightest March 16, 2011

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