Whole Wheat Oatmeal Bread

4.2 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 52
  • Amount Per Serving
  • Calories: 56.9
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 93.5 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.2 g

View full nutritional breakdown of Whole Wheat Oatmeal Bread calories by ingredient


Makes 4 Loaves, 13 slices each. Makes 4 Loaves, 13 slices each.
Number of Servings: 52


    4 cups water, 1/3 cup applesauce, 1/3 cup Splenda, 2 tsp. salt, 1 cup dry oatmeal, 6 cups whole wheat flour (plus a little more, 2 Tbsp. dry instant yeast


I use a KTec Mixer. You can make it by hand, it just takes a little longer and more effort. Pour very hot water into large mixing bowl. Add applesauce, Splenda, salt, oatmeal and about 4 cups of flour. Let mix for a minute or two, then add another 2 cups of flour, with the yeast mixed into it. Continue mixing, adding more flour, a half cup at a time, until you have a nice dough that is not dry, but almost sticky (flour varies, so this may take another cup or two. Put on Auto-knead (should be about 8 minutes) or knead by hand 8-10 minutes until dough is smooth and satiny. Cut into 4 portions, roll into oblong loaves and put into greased 9x5 bread pans, seam- side up, to grease tops. Then dump the loaves out and put it back in seam-side down into pans. Cover with dish towel and let rise in warm place until about doubled in size, or until dough rises about an inch above pans. Bake at 350* for about 30 minutes. Ovens vary. Place on racks to cool. May brush tops immediately with shortening or butter for shine and softness. An electric knife makes a neat cut on fresh bread. When cool, place extra loaves in airtight plastic bags (you can suck the air out with a straw) in the freezer. If you slice it before freezing, you can just take out as many slices as a time as you need. The Nutrition figures are for each loaf to be cut into 13 slices.

Number of Servings: 52

Recipe submitted by SparkPeople user TIMPHIKER.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    my family loves their bread and ate a whole loaf right away. I made this twice now and the first time, the loaves weren't tall enough for me so the second time I made two and they were more than plenty big so I think next time I will try 3. - 7/3/08

  • no profile photo

    Very Good
    I did two rises on mine and it turned out fluffier, and it was amazing!!! - 7/22/11

  • no profile photo

    Very Good
    thanks for the great recipe. it was my first time making whole wheat bread. I modified the recipe a little bit. instead of splenda just 1 tbsp. sugar. and instead of 2 tsp salt just a dash of salt to reduce the sodium. Turned out very well. - 2/12/10

  • no profile photo

    I only had approx. 4 cups of whole wheat flour so I used white to make up the difference. It came out great! My husband and I both love it! - 5/29/07