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+ servings
Avoid The Salty Six

Easy Whole Wheat and Oat Bread

Yield: 2 - 9"x5" loaves
Course Bread
Cuisine American
Prep Time 2 hours 30 minutes
Cook Time 45 minutes
Total Time 3 hours 15 minutes
Yield 2 loaves
Calories 1633 kcal
Author Arrowhead Mills


  • 3 cups oat flour*
  • 3 cups stone-ground whole wheat flour
  • 2 tablespoons Active Dry Yeast
  • 2 1/2 cups warm water 110F
  • 3 tablespoons honey
  • 1 teaspoon sea salt optional
  • 3 tablespoons oil


  1. Dissolve yeast in water. Add all remaining ingredients except whole wheat flour. Beat two minutes. Add whole wheat flour, blend with spoon until smooth. Cover and let rise in warm area for 30 minutes.
  2. Stir batter 25 strokes. Pour evenly into 2 oiled 9"x5" loaf pans. Smooth top and pat into shape with floured hands. Let rise again for 40 minutes.
  3. Preheat oven to 375 degree F.
  4. Bake at 375 degrees F for 45 minutes until brown. Remove from pans and cool.

Recipe Notes

* Substituting oat flour for unbleached white flour in the original recipe.