Another Oat Bread

I have recently been making a different bread that also has oats in it. It is better for slicing/sandwiches and still very tasty. I make it in the bread machine on the whole wheat cycle.



  • 1 1/2 cups water, maybe a bit more
  • 2 cups whole wheat flour
  • 2 cups white flour
  • 3/4 cup rolled oats
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 teaspoons active dry yeast

I tend to add either herbs (basil or oregano, for example) or seeds (sunflower or chia) just to make it a bit more interesting.

Make as Artisan Mini-loaves

More often than not, this is the bread we make. But, I wanted to make two changes:

  1. Make as mini-loaves. (We have pans to make eight mini-loaves.)
  2. Try doing it as a no-knead artisan bread.

My first try was just adding all the ingredients and letting it rise for 12-18 hours. Didn’t work. That is, it tasted fine but the texture of the rolled oats was gone. Try two worked well enough to offer what I think is the right answer.


Careful! Read the instructions before you start mixing things.

  • 1 cup whole wheat flour
  • 1 cup white flour
  • 1 cup rolled oats
  • 1 2/3 cups water
  • 1/4 teaspoon of active dry yeast
  • 1 teaspoon salt


  1. Stir together the two wheat flours, salt and yeast. Add one cup of water, mix together. No kneading required but you do need to mix thoroughly.
  2. Roll up into a ball adding enough flour so things are not really sticky. Cover the bowl and let rise for 12-18 hours at room termperature.
  3. In another bowl, mix together the oats and final 2/3 cup of water until the water is absorbed.
  4. Mix everything together and then scoop into greased mini-loaf pans. Fill them about half full and you should have enough batter for eight.
  5. Cover with a towel and let rise for 1.5 hours.
  6. Preheat your oven to 220C (which will probably take an additional 15-20 minutes.)
  7. Cook for about 25 minutes. (When the bread is done it will sound hollow when you tap on it.
  8. Let cool for five minutes and take out the loaves.

Feel free to add “flavors” to the bread. The first time I made them I did two with chia seed, two with sesame seed and two with garlic.