Comments on: Old Fashioned Whole Wheat & Oatmeal Bread

By: Michelle

Michelle — Tue, 22 Dec 2009 20:26:51 +0000

It turned out great!!!The dough rose when it was suppossed to and baked perfectly!Now I’m just waiting for it to cool so I can have some. But I must use a big loaf pan because I didn’t need to divide the dough before baking. It was already the right size for my pan.I think I use an 9×5 and most are around 8×4…Thanks for sharing the recipe!

By: Michelle

Michelle — Tue, 22 Dec 2009 16:29:00 +0000

Thank You very much I’m going off to make it now!:D

By: Marye Audet

Marye Audet — Tue, 22 Dec 2009 04:21:12 +0000

michelle yes you can. Just use an extra teaspoon of yeast, extra teaspoon of sugar. Let rise once..shape the loaf and freeze immediately. thaw before baking.

By: Michelle

Michelle — Tue, 22 Dec 2009 02:56:05 +0000

This bread looks very good but I would like to know if you could freeze one of the loaves before you bake it. I am the only one that eats the bread I make in my house and I can’t eat through 2 loaves of bread a week.Also I have only been baking bread for a few months and haven’t really gotten the hang of it or found any recipes that I have fallen in love with so any suggestions on baking are welcome:D!Thank You!

By: Marye Audet

Marye Audet — Sun, 26 Apr 2009 21:07:08 +0000

It sounds like it is maybe either over kneaded or too dry. Try adding a little more oil or butter to the recipe to see if that helps. If not try kneading less.

By: Amy

Amy — Sun, 26 Apr 2009 20:55:46 +0000

I have made this bread twice. It is beautiful and delicious, however I do have a question. When I slice and use for a sandwich the bread the breaks. I am not sure what I am doing wrong, as I mentioned the bread rises beautifully, the texture is great when sliced, just can’t eat it in sandwich form without it breaking. Thanks for any suggestion of what might help.

By: Marye

Marye — Thu, 24 Apr 2008 02:05:17 +0000

Thanks for stopping by Kevin..Yes this one because of the combo of white/wheat/oatmeal has a bit more gluten than many..

By: Kevin

Kevin — Thu, 24 Apr 2008 00:52:57 +0000

That break looks really good and sounds nice and hearty. I like baking with oatmeal.

By: Marye

Marye — Wed, 23 Apr 2008 03:11:10 +0000

I will try the eggs next time Monica..I love this because it is truly perfect toast.

By: Monica

Monica — Wed, 23 Apr 2008 03:10:19 +0000

I’ve been known to drop our leftover breakfast oatmeal (which is made with brown sugar) into my regular bread recipe…. YUM!!!! Seems to be almost exactly like yours, but I add eggs to mine… It really improved the texture of my loaves.