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Savory Summertime Oat Bread

This recipe is part of the recipe for Veggie Club Sandwiches


Makes 2 loaves (24 slices)


1/2 cup finely chopped onion
2 cups whole wheat flour
4-1/4 to 4-1/2 cups all-purpose flour, divided
2 cups uncooked old-fashioned oats
1/4 cup sugar
2 packages quick-rising active dry yeast
1-1/2 teaspoons salt
1-1/2 cups water
1-1/4 cups fat-free (skim) milk
1/4 cup margarine
1 cup finely shredded carrots
3 tablespoons dried parsley flakes
1 tablespoon margarine, melted


  1. Spray small nonstick skillet with nonstick cooking spray; heat over medium heat until hot. Cook and stir onion 3 minutes or until tender. Set aside.
  2. Stir together whole wheat flour, 1 cup all-purpose flour, oats, sugar, yeast and salt in large mixer bowl. Heat water, milk and 1/4 cup margarine in medium saucepan over low heat until mixture reaches 120° to 130°F. Add to flour mixture. Blend at low speed just until dry ingredients are moistened; beat 3 minutes at medium speed. Stir in carrots, onion, parsley and remaining 3-1/4 to 3-1/2 cups all-purpose flour until dough is no longer sticky.
  3. Knead dough on lightly floured surface 5 to 8 minutes or until smooth and elastic. Place in large bowl lightly sprayed with cooking spray; turn dough over. Cover and let rise in warm place about 30 minutes or until doubled in bulk.
  4. Spray two 8X4-inch loaf pans with cooking spray. Punch dough down. Cover and let rest 10 minutes. Shape into 2 loaves; place in pans. Brush with melted margarine. Cover; let rise in warm place 30 minutes or until doubled in bulk. Meanwhile, preheat oven to 350°F.
  5. Bake 40 to 45 minutes or until bread sounds hollow when tapped. Remove from pans; cool on wire racks.

Nutritional Information

Serving Size: 1 slice (1/12 of 8x4-inch loaf)
Sodium 174 mg
Protein 5 g
Fiber 3 g
Carbohydrate 32 g
Cholesterol 7 mg
Saturated Fat 1 g
Total Fat 3 g
Calories from Fat 17 %
Calories 179

Dietary Exchange

Fat 1/2
Starch 2

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