Homemade Whole Wheat Oatmeal Bread w/ Tomato Jam

by on January 30, 2011

The maligned sandwich loaf. A second-class citizen in the bread world.  Soft, mass-produced, with nothing artistinal or interesting about it. Bearer of boring pb&j’s and bologna sandwiches. Oscar Meyer has a better repute than the soft sandwich loaf breads.

Yet, are they really such an inferior loaves?  Or has it become such a commercial mainstay that it becomes hard to admire its qualities. It’s like trying to appreciate Barber of Seville after watching Bugs Bunny shave up Elmer.

We say rise up!  Rise up noble sandwich loaf. Hold your crust high amongst your doughy brethren. Made in the hands of ones who love you, your crumb is one of our favorites.  You sandwich our sandwich. Especially you, the Whole Wheat Sandwich Loaf.

Your beautiful singe of crumb balanced by a delicate softness as we toast and grill you.  Yet there is still that extra layer of texture and flavor given by the whole wheat which leads us to you over your brother the White Loaf. How glorious of a grilled cheese you make when paired with smoked Gouda, paper-thin sweet onion slices, crisp sweet pickle slices and a touch of balsamic. A wonderful nutty toast your gently charred slices provide.  Perfect for a glancing spread of butter and jam.

Bow down before no other loaf.  Every loaf has its wonder and quality, and yours is no less than any others. Do not undervalue yourself gentle sandwich loaf, because we love you and will always make you. You hold the heart of a boy who bakes.

For our latest loaf, as the nation tires and continues to braves the winter chill, we thought to open some of our bottled summer sunshine, tomato jam.

Our Homemade Tomato Jam Recipe

We had a great tomato season and were determined to save as much as possible for exactly this time of year. Even though we now live in the comfort of Southern California weather, the memories of growing up months of snowy winters will never be forgotten. The cold and gloom starts to settle into the bones.  Snow isn’t “pretty” anymore.  It’s annoying. And cold. I remember and feel your frostbit toes.

So here’s a sweet reminder of the warmth of summer. The ice will thaw and warmth will come again.

-Todd

Start with the dry active yeast

mixing flours and oatmeal

allow bread to rise

viola, ready for the oven

Whole Wheat Oatmeal Sandwich Bread

Yield: 1 large loaf

Total Time: 3 hours

Adapted from Good to the Grain by Kim Boyce and Amy Scattergood. A perfect whole wheat loaf for sandwiches and toast. Soft, a touch of sweetness to the loaf from the honey and molasses. Like the authors of Good to the Grain, we make this loaf in the mixer.  If you want to make the bread by hand, they recommend kneading by hand for 15 minutes, adding flour as needed.

Ingredients:

  • 1 c (240ml) Water
  • 1 c (240ml) Milk
  • 1 pkg (2 1/4 t-1 T or 7g) Active Dry Yeast, if using from jar go by manufacturer's guideline for 1 packet
  • 1 T (20g) Honey
  • 2 T (40g) unsulphured Molasses, not backstrap molasses
  • 2 1/2 c (350g) Whole Wheat Flour
  • 2 c (300g) Bread Flour
  • 1 c (120g) Rolled Oats
  • 4 T (60g) unsalted Butter, melted and cooled slightly
  • 1 T (15g) Sea Salt
  • optional:

  • bran or additional oats for topping loaf

Directions:

    lightly butter 9x5x3 bread loaf pan

  1. Gently warm milk and water to about 115 F. Combine water, milk, yeast, honey, and molasses in the bowl of a standing mixer. Stir to dissolve yeast. (If you aren't sure if your yeast is good, wait 5 minutes to see if it blooms-bubbles. If it doesn't throw out and start over.)
  2. Add flours, oats, melted butter, and sea salt to the liquid mix.  Using the bread hook and stand mixer, mix for 6 minutes on medium speed. The dough should climb the dough hook and slap around the sides of the bowl without sticking. If the dough is sticking, add a tablespoon or two more of flour at a time until the dough comes cleanly away from the sides of the bowl.
  3. Cover the bowl with a towel and place in a warm area to rise. Leave to rise for about an hour or until doubled in size (to test if it has proofed enough, gently poke the dough- if it springs back, it needs to proof longer - if a dimple remains, it is ready.)
  4. Shape the loaf. Put the dough on a lightly floured work surface. Flatten out the bubbles while working the loaf into a square shape. Grabbing the top edge, fold the dough down towards the middle. Grab the bottom edge and fold up to the middle, bringing the two edges together. Pinch the seam and sides, sealing them with your fingers. Roll the dough back and forth, plumping it into an even log and about the size of your bread pan. Gently place the dough into your bread pan, seam side down. Press the dough gently into the corners of the bread pan.
  5. Cover the loaf with a towel and leave it to rise in a warm area for about an hour or until the dough rises to half again its size and is puffing up barely over the edges of the loaf pan.
  6. While the dough is rising, preheat the oven to 400 F.

  7. If desired, sprinkle the top of the loaf with bran or oats. Bake for about 40 minutes, rotating halfway through.  The loaf is done baking when the crust is dark brown and sounds hollow when tapped. Remove the loaf from the pan and allow to full cool on a baking rack.
Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.


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{ 76 comments… read them below or add one }

1 Indie Mom and the Reluctant Banker January 30, 2011 at 11:33 pm

This looks like the perfect sandwich bread to me. Must try it soon!

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2 Lindsay @ The Lean Green Bean January 31, 2011 at 4:04 am

going to try this tonight!! can’t wait!

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3 Vania Georgieva January 31, 2011 at 5:50 am

Great! I love the fluffy bread and the tomato jam! Adorable photography!

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4 Blog is the New Black January 31, 2011 at 5:53 am

This looks like a warm, cosy meal for this cold weather!

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5 JillS. January 31, 2011 at 7:12 am

Homemade bread – you’ve gotta love it. It looks amazing, your photos are terrific! It is a lot easier to make bread than people think – I just find that it goes a lot faster than the store bought loaves. I have never had tomato jam so I’m intrigued by that.

Thanks
Jill

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6 alison @ Ingredients, Inc. January 31, 2011 at 7:32 am

This looks incredible. I must admit, breads are my weakness. I will try this one!

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7 deeba January 31, 2011 at 7:33 am

Ready to rise up… I am! Gorgeous photographs and a delicious loaf. Molasses are hard to find here. Would there be a substitute that might work?

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8 White on Rice Couple January 31, 2011 at 7:55 am

To keep it simple I would just increase the amount of the honey. You could always combine corn syrup and brown sugar together to try and get a molasses like substitute if you want to play with that. Good luck and thanks for the sweet compliment!

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9 Maria January 31, 2011 at 7:50 am

You can’t beat fresh baked bread, unless it comes with homemade jam. This is a win/win post! Yum!

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10 susan January 31, 2011 at 8:20 am

Homemade whole wheat bread is my mission this year. I have been on the search and have made a few that could hurt someone if it accidently landed on their toes. This book is on my list and now that you are giving it kudos makes it easy for me to run out and get it! Photos (obviously) are drool worthy and the tomato jam feels like something I could enjoy morning, noon, and night!

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11 TripleScoop January 31, 2011 at 8:23 am

I just can’t get pass that Medieval looking knife…that is so cool.

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12 Barbara | VinoLuciStyle January 31, 2011 at 9:01 am

Your recipe is very similar to one I’ve made forever, actually the first bread that I EVER made. We call it Off White bread because I think there is more white flour than whole wheat but it’s the butter and honey part that makes it that kind of bread that you have to push away from to avoid the embarrassment that you will eat the entire loaf if you don’t.

It’s winter again in Colorado and snowing today (seems the whole country has been getting our snow so this is unusual this winter) and a perfect day for bread…this bread Thanks!

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13 michele October 28, 2012 at 9:13 am

Do you alter the recipe at all for the altitude in Colorado? I live in Boulder & am a novice at bread baking

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14 White on Rice Couple October 28, 2012 at 9:33 am

You most likely will have to make adjustments. We are basically at sea level and rarely have the chance to cook at higher elevations so we can’t give you a definitive answer. There are a lot of great sites to help with that. High Altitude Cooking has a page on baking breads, and Jen of Use Real Butter is in the Boulder area and is always baking. We’re not sure, but she may have great advice. There should be a great number of other sites to help you! Start with a google search of baking breads at high altitude. Good luck!
T & D

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15 Melissa January 31, 2011 at 9:03 am

I love baked bread. Can you tell more about that bread knife? Its beautiful!

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16 White on Rice Couple January 31, 2011 at 4:06 pm

Melissa- we found the knife at an antique store. It always seems to be a hit!

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17 Michelle January 31, 2011 at 10:28 am

Should I score the bread before baking?

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18 White on Rice Couple January 31, 2011 at 4:04 pm

Michelle- It’s not necessary to score the bread for this loaf, but you can if you want to for decorative reasons.

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19 Michelle February 3, 2011 at 8:35 am

I didn’t score it and it turned out wonderful. This recipe is a keeper! Come check out my photos of the humble little loaf!

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20 thegraduateskitchen January 31, 2011 at 1:37 pm

This year I fell in love with baking bread. My mother was visiting me in London and taught me how to make deliciously crusty French baguettes. Since then, I can’t eat store bought loaves without mourning their bland taste. Will definitely be trying this recipe this weekend – how many days will it last for? Thanks!

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21 Charles G Thompson January 31, 2011 at 3:41 pm

Now that’s beautiful loaf of bread, and what a nice tribute to the lowly sandwich loaf. Tomato jam must be a divine addition too.

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22 Lauren at KeepItSweet January 31, 2011 at 5:21 pm

Your pictures look amazing and that bread looks fabulous

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23 Sukaina January 31, 2011 at 7:40 pm

There is nothing nicer than the smell of freshly baked bread in the house. I’m a cheat though and use a bread machine for the kneading part before chucking in the oven. Love that knife btw!

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24 Sonia February 1, 2011 at 5:11 am

The bread is looking so fresh and healthy. I wish it could fly to me for my breakfast …

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25 smilinggreenmom February 1, 2011 at 7:18 am

Oh yum! I may actually make this today! This looks delish and I just know it would be something our kids would love too. We enjoy eating whole grains and I would love to use our favorite Kamut Wheat as the flour – and along with the oats – wow! This is going to be great :) Thanks for sharing it!

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26 Sandie {A Bloggable Life | Inn Cuisine} February 1, 2011 at 8:23 am

I saw this photo on Foodgawker and thought, “Oh my! Someone can take a great food photo.” Then I looked and noticed it was you two. I should have known. Your photography & recipes just keep getting better & better. Yum on both counts!

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27 Lindsay @Eat, Knit, Grow February 1, 2011 at 10:29 am

Yum, this looks so delicious!

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28 Nancy@acommunaltable February 1, 2011 at 6:42 pm

Yay for sandwich bread!!!! All I could think of when I was reading this was how good a sandwich made with this bread and the tomato jam would be – a little thinly sliced roast chicken and a little mayo and some crisp lettuce…. (sigh)…..

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29 Carmela February 1, 2011 at 10:26 pm

Made it this evening. Came out great, very easy to make. Will make it again and again. Thank you for a great recipe

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30 Elisabet Figueras February 2, 2011 at 6:55 am

Great post! The photos are always amazing and the recipes delicious.

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31 Denver Photographers February 2, 2011 at 8:33 pm

Man that jam looks amazing!!!

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32 Lily February 3, 2011 at 11:06 am

I saw this post on Taste Spotting and HAD to try it! I made this loaf yesterday with a few changes (I was out of bread flour) and it came out so beautifully – total success and delicious to boot. Thanks for posting!!

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33 Annie@ButteryBooks February 3, 2011 at 11:11 am

Thank you so much for the bread recipe. I had a similar bread recipe with oats and honey and molasses that I somehow lost a couple years back. Can’t wait to give this recipe a whirl.
Also, I’ve never heard of tomato jam, but will save this recipe for when my tomatoes are mass producing this summer so I can enjoy them in the winter too.

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34 White on Rice Couple February 3, 2011 at 11:15 am

We just starting making tomato jam over the last couple years and it has become a must from the garden each summer. Especially with the super sweet Sun Gold tomatoes. Hope you love the bread recipe.
T & D

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35 Nisrine|Dinners & Dreams February 3, 2011 at 2:09 pm

Beautiful bread and that tomato jam is seriously tempting me.

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36 Amy February 10, 2011 at 8:56 am

I tried this recipe last night and am currently enjoying the best PB&J ever!! Thanks so much, this is going to be my go-to bread recipe from now on. Infinitely better than store-bought!

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37 Karen @ My Pantry Shelf February 10, 2011 at 2:04 pm

This looks delicious. I try to bake as much of my own bread as possible. There really is no comparison. I will have to try your tomato jam this summer. I have never made that before and am always looking for new ways to put up my tomatoes. Thanks!

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38 Kierstan @ Life {and running} in Iowa February 20, 2011 at 5:39 pm

Great great recipe! The husband was dying for some bread, but a self imposed – no shopping in the middle of the grocery store – rule prevented him from picking some up. I knew he wanted oatmeal bread, and I was in favor of whole wheat and a quick google search pulled up your recipe. Simply amazing! This will for sure be our go to bread from now on!

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39 Alex February 28, 2011 at 8:09 am

I am in love with this bread I have been making it at least once a week for my daily sandwiches and I am at my 5th loaf now, it keeps great. This time I experimented by adding some toasted seeds (poppy, sunflower, flax & pumpkin), makes for a denser texture, easier to slice thin, I LOVE it!!! I also used it to make my first ever PBJ (I have been in the US for only 4 years…) with all natural peanut butter and home-made strawberry jam, sooooo addicting!!!! Thank you so much for that recipe (among so many others…)

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40 Georgia March 21, 2011 at 6:54 am

Great bread! I measured my ingredients by weight. I’m not sure how you determined your weights though…I used weight equivalents to the measurements you gave (for me 1 cup of flour = 120 grams and 1 cup of rolled oats = 80 grams). I did end up having to add a bit more flour, it was very sticky (and I didn’t use bread flour – just a combo of white whole wheat, spelt, whole wheat and a little vital wheat gluten). How did you determine the measurements?

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41 White on Rice Couple March 21, 2011 at 11:12 am

For our recipe we start with weight, then double check the volume of the weight. It is very common to have to make adjustments to the flour quantities when making bread. Moisture in the air, different flours, even same “type” of flour but harvested at different times of year will affect it. For our bread recipes we try to err on the slightly under amount for weight of flour, since it is much easier to add more flour than liquid. I’m glad you loved the bread!

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42 Amanda April 26, 2011 at 9:44 am

I used 1 tbsp. blackstrap molasses and 2 tbsp. honey and it tastes great! I also didn’t have bread flour, so I used all-purpose and added 2 tbsp. vital wheat gluten. Texture and taste turned out wonderful. Thanks for sharing this recipe; I need to get the book.

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43 Andrea September 11, 2011 at 7:17 am

I love this bread. However – the first time I made it the loaf was huge (at least 10″ tall!). Since then I’ve actually made it as 2 loaves, and they are completely normal sized loaves.

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44 Heather September 26, 2011 at 3:17 pm

I LOVE this recipe! I just linked back to you on my blog!

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45 Kelley September 27, 2011 at 12:48 pm

I love this bread…… could you tell me the nutrition facts please.

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46 White on Rice Couple September 27, 2011 at 6:56 pm

So glad you love it. Sorry, we have no idea on the nutrition facts. Best guess is to google a site where you might be able to input the recipe and it will give you the breakdown. Good luck.

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47 Ben January 5, 2012 at 5:08 pm

For those who home brew…I substituted 1cup of dried spent grains for the oats with great success.

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48 Tyler January 21, 2012 at 3:21 pm

I am making this bread as we speak. I did a little substitution, I used all whole wheat flour and subtracted a 1/2 cup of the four and used a1/2 cup of ground flax seed (ground in the blender, some whole, others not). I learned that for flax to really be beneficial, it must be ground first otherwise your body can’t get the nutrients out of it.

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49 Allyson February 12, 2012 at 4:55 am

How did it turn out using all whole wheat?

Thanks

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50 Tyler February 12, 2012 at 12:30 pm

It turned out great! Just have to make sure you bake it long enough so it isn’t more dense in the middle… but it tasted great! the flax smelled a little interesting when I ground it, but it just tasted like delicious slightly sweet wheat bread when I ate it! I actually split the loaf in half and froze it immediately when it was cool.

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51 Sarah June 22, 2012 at 8:59 am

made this yesterday and it turned out great. i made it by hand, kneading for 15 minutes and only using a little over half of the bread flour called for in the recipe to get the consistency i wanted. i didn’t have molasses so i just replaced the same amount with honey. thanks for sharing!

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52 Alyssa July 15, 2012 at 7:03 pm

I have found my new bread recipe! I just tried this today and it is awesome! I’ve been trying to eat healthier and incorporate more whole grains into my diet. That means switching from white bread to whole wheat. I don’t mind, since I love wheat bread. But a loaf of wheat bread at my grocery story runs from $4-5 a loaf! But I love making bread and my local co-op sells bulk whole wheat flour for .99 a pound, so making it is a better option. And this recipe is going to be my stand-by. I just pulled the loaf out from the oven about 10 minutes ago, and of course, I had to try a slice. I liked it so much I made a sandwich! Yum! Now I’m just waiting for it to cool down enough for me to put it in a container. And hide it from my family. ;)

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53 Lisa July 29, 2012 at 2:10 pm

Lovely recipe, thanks very much for posting this. Have being looking for a nice brown sandwich loaf recipe for ages

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54 Donna August 22, 2012 at 10:22 am

Can this be made in a bread machine?

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55 White on Rice Couple August 22, 2012 at 1:53 pm

We don’t have a bread machine at home, so we’ve never tried and the author who the recipe was adapted from made no mentions either. Our best advice would be double check the recipe with the advice from this site. Good luck!

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56 Andrea September 11, 2012 at 7:20 am

This looks delicious! Could I use almond milk instead of dairy milk?

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57 Jackie September 24, 2012 at 10:37 am

I’m baking the breads as we speak. I doubled the recipe, and also replaced 1/2 cup of whole wheat flour with wheat germ. This recipe does make a HUGE bread. I’m so happy to see them rising. This is the first time I try a recipe from your site, thank you!

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58 Charlotte September 26, 2012 at 5:16 am

Tried the recipe. It was wonderful. Besides being a beautiful loaf of bread, the texture and flavor is out of this world. I recommend this recipe to anyone. I am looking for more recipes containing whole wheat and oatmeal and your site is the one I am choosing. Glad I found you.

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59 Bret Rogerson December 11, 2012 at 7:20 am

In the recipe it says 1 packet of yeast or one tablespoon. Those are not equivelent? Does that mean that the extra yeast in the tablespoon won’t matter? Thanks very much for the recipe!

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60 White on Rice Couple December 11, 2012 at 8:28 am

Hi Bret,
If you are using yeast from a jar, it should give you its equivalent of one packet. Some are 2 1/4 teaspoons, others I think due to having bigger granules are more. The one we were using when writing out the recipe had the equivalent as one tablespoon. I would base the amount you use off of the jar labeling if possible to equate to one packet, or else start with the lesser amount (2 1/4 t) and if anything, give it a longer rise if necessary. Thanks for bringing it up. We’ll adjust the recipe to make it more clear. Good luck and happy baking!

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61 Bret Rogerson December 15, 2012 at 8:04 am

I had a question about one of their recipes. They answered it immediately and professionally. Great website!

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62 Renata December 21, 2012 at 1:04 pm

I love this recipe! I made it once so far and I am about to make another batch. I also added flax seeds and chia seeds to my dough. The milk makes all the different, in my opinion. Thank you for sharing this wonderful recipe!

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63 Cheryl December 30, 2012 at 5:03 am

Made it yesterday….I thought I had my fav before, but now I do for sure! This bread is amazing. Moist, dense loaf with a bit of chew, and toasted with butter and plum jam it makes the perfect start to your day. I subbed a Bob’s Red Mill 10-grain cereal for half of the oatmeal for a little extra texture and it was a good change. Otherwise made it exactly to the recipe.

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64 Lloyd Coltey January 29, 2013 at 2:10 pm

Pretty neat job!

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65 Richard March 13, 2013 at 1:35 pm

Have you tried this recipe in a covered pullman pan?

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66 White on Rice Couple March 14, 2013 at 10:40 am

Not yet. That’s another baking pan on our “need-to-buy” list.

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67 Michelle May 25, 2013 at 9:10 pm

Typo alert: Change “backstrap” to “blackstrap” in the ingredient list. Other than that, this is a great recipe!

I’m also interested in making this in a Pullman or “pain de mie” pan.

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68 Katy July 1, 2013 at 4:26 pm

Help! I’ve tried this recipe twice now and I have yet to get my dough to rise! I even went out the next day to buy new yeast to try again.

Any thoughts?

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69 White on Rice Couple July 2, 2013 at 12:54 pm

There are usually 4 main reasons a dough won’t rise. 1. The yeast was old. Check the expiration date. 2. The water was too cool to activate the yeast or too hot and it killed the yeast. Should feel like warm bath water. 3. The dough was too stiff. Best way to get the correct amount of flour for the recipe is to weigh it. 4. Rising place is too cool. Ideal temp. is 100 degrees F, but a warm kitchen is fine too. At cooler temps it will still usually rise, but it may take much longer.
Hope that helps. Good luck.

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70 Rebecca August 11, 2013 at 10:19 pm

I like to put dough outside to rise in the summer to speed things up. It’s a perfect temperature, whereas the air conditioned house might not be so good.

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71 Cheryl August 19, 2013 at 4:17 am

Great bread, and it makes a really big loaf. I used 3/4 c. oat bran and 1/4 c. ground flax seed in place of the oatmeal, which resulted in a finer texture. The molasses gives it such a nice touch of color and aroma. I always need to add a bit more flour while the mixer is working the dough, but as was pointed out, it’s easier to add flour than water. I prefer to keep my dough on the sticky side anyway to result in a moister bread.
I would love to find a nice thin bread knife like the one in the photo. My mom had one.

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72 Tera December 2, 2013 at 7:43 pm

Made this today in my bread machine! So easy – used your ingredients (using whole wheat bread flour for both flours) and my manufacturer’s instructions, and woke up to our new favorite sandwich bread. Much more tender and mild than most 100% whole wheat breads we’ve tried. Thanks!!

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73 Michael March 9, 2014 at 3:47 pm

followed your recipe. weighed dry ingredients. water and milk were at temp. result was a HUGE ball of dough. I actuallly split this in to two loaves. second rise is going down now. Will let you know how it all turns out. can’t wait.

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74 Michael March 9, 2014 at 6:25 pm

Ok. ny anxiety about the size of the first rise causing my to split in to two loaf pans was unfounded. What I do have are two smaller loaves of really awesome bread. Thank you for the recipe. the next time, I will stay the course.

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75 Laura April 14, 2014 at 11:35 pm

This bread is beautiful. Absolutely gorgeous. It’s soft without falling apart, perfectly chewy, moist, and has just the right salty/sweet/oatmeal-y flavor. And what a crust! No glaze or egg wash needed. I make all our bread, so I bake fairly often, but I have almost never used the same recipe twice. I’ve done potato bread, black bread, rye bread, buttermilk bread, yeasted banana bread, anadama bread, peanut butter bread, and countless variations on white and wheat sandwich bread…nothing compares to this, which will be my regular bread from now on. Ironically, I chose this recipe to use up the rolled oats in the cupboard once and for all, and will now be buying more just so I can keep making this bread! My only concern is the size of the loaf. I doubled the recipe and made 2 loaves, but I think it should have been 3; they’re huge, containing 4.5 cups of flour each, and I won’t be able to finish a sandwich in one sitting. Those tall slices sure do look pretty, though. Anyway, thank you for this wonderful recipe :).

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76 Latasha June 13, 2014 at 2:26 am

I wanted to let you know how much I enjoy this bread recipe. I baked some for my friends and they absolutely LOVE it! Thanks for sharing it.

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