Whole Wheat Bread

Name: Whole Wheat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 c. oatmeal; 2 c. boiling water; 1/4 c. oil; 1 c. warm water; 2 Tbsp. yeast; 1/4 c. molasses; 1/4 c. sugar or 1/2 c. honey; 2 c. whole wheat flour; 1 tsp. salt; bread flour

Eats Now Editorial Team · General

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Whole Wheat Bread – a delicious recipe with oatmeal, boiling water, oil, water, yeast, molasses. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 c. oatmeal
2 c. boiling water
1/4 c. oil
1 c. warm water
2 Tbsp. yeast
1/4 c. molasses
1/4 c. sugar or 1/2 c. honey
2 c. whole wheat flour
1 tsp. salt
bread flour

1
Put oatmeal into boiling water and let stand.
2
Dissolve yeast in warm water.
3
Add oil; add oatmeal mixture and all other ingredients.
4
Mix well as you go along.
5
Add bread flour until you get a stiff workable dough.
6
Knead well.
7
Let rise.
8
Knead again and shape into loaves.
9
Let rise and bake at 350u00b0 until done (approximately 20 to 25 minutes).

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. oatmeal, 2 c. boiling water, 1/4 c. oil, 1 c. warm water, and more.

Yes, Whole Wheat Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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