• Ingredients
  • 2 cups 2% reduced fat milk
  • 1 (.25 ounce) package active dry yeast
  • 1 1/2 tablespoons white sugar
  • 2 1/2 cups whole wheat flour
  • 2 cups all-purpose flour, or as needed
  • 1/2 cup oatmeal
  • 1 1/2 teaspoons salt


  • Warm the milk in a small saucepan to no more than 100 degrees F (40 degrees C). Sprinkle the yeast overtop and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes; stir in the sugar.
  • Whisk the whole wheat flour, all-purpose flour, oatmeal, and salt together in a mixing bowl. Make a well in the center and pour the milk mixture into the well. Stir until the dough has pulled together. Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
  • Grease 2 8×4-inch loaf pans. Deflate the dough and turn it out onto a lightly-floured surface. Use a knife to divide the dough into two equal pieces – don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into loaves and place into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.

Nutritional Information

Amount Per Serving  Calories: 121 | Total Fat: 1g | Cholesterol: 2mg Powered by ESHA Nutrient Database Nutritional Information Oat Whole Wheat Bread Servings Per Recipe: 20 Amount Per Serving Calories: 121

  • Total Fat: 1g
  • Cholesterol: 2mg
  • Sodium: 191mg
  • Total Carbs: 24g
  •     Dietary Fiber: 2.4g
  • Protein: 4.5g