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Country Oatmeal Wheat Bread

Country Oatmeal Wheat Bread
A hearty, delicious bread recipe that is perfect served as toast or with your favorite sandwich fixings.
Yield 2 (9×5-inch) loaves



  • 3/4 cup warm water (110-115°F)
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 3 tablespoons granulated sugar
  • 3 tablespoons melted butter or oil (cooled to 110-115°F)
  • 2 cups milk (warmed to 110-115°F)
  • 2 teaspoons table salt
  • 1 cup quick oats
  • 3 cups bread flour, divided
  • 3 cups whole wheat flour
  • 2 tablespoons quick oats (for topping, optional)


  • In stand mixer bowl combine water, yeast and sugar; stir to dissolve. Let stand 10 minutes. Stir in butter, milk, salt, oats and 2 cups bread flour; using paddle attachment, beat until smooth. Mix in enough remaining whole wheat flour to make dough easy to handle.
  • Switch to dough hook attachment. Gradually add whole wheat flour, and enough remaining bread flour to make a firm dough. Knead until smooth and elastic, about 6 to 8 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Prepare pans: Grease two 9×5-inch bread pans; set aside.
  • Punch down dough and turn out on lightly floured surface. Divide into 2 equal parts; cover and let rest 10 minutes.
  • Roll or pat each half into a 14×7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in prepared pans, seam side down. Cover; let rise until indentation remains after touching, about 45 minutes.
  • Preheat oven to 425°F.
  • Brush the loaf lightly with water and sprinkle with water and sprinkle oats over top. Bake for 25 to 30 minutes, until lightly browned and bread sounds hollow when tapped. Remove from pans; cool on wire rack.


Photo by Dine & Dish.

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Review & Comments

Brenda Reavis | Reply

I wanted to know if this recipe can be converted to bread machine recipe?

Thank You!

Red Star Yeast | Reply

Hi Brenda,

The Blogger Dine & Dish who developed this recipe for us has the Bread Machine Recipe as well. Under the Notes Section of this recipe if you click on “Dine & Dish” it will bring you there!

Happy Baking!

Sue | Reply

Nutrition info? I’m looking for high fiber

Red Star Yeast | Reply

Hi Sue,
Unfortunately we do not have nutritional information on this recipe. The following website allows you to calculate based on ingredients:
Happy baking!

Mary A | Reply

5 stars
Tasty, hearty…

A great basic recipe! The mix of white and whole wheat flour keeps it from being too dense and “healthy” tasting, but it really is wholesome. I even used all purpose flour instead of bread flour, and it turned out just fine. I’d make this again.

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