Rating: 4.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 3

This bread tastes delicious toasted and slathered with your favorite jam, jelly, or marmalade. It's also a great substitute for whole-wheat bread when used in sandwiches.

Esther J. Danielson
Recipe by Cooking Light January 1996

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Recipe Summary

Yield:
1 (1 3/4-pound) loaf, 14 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a bowl; stir well. Let cool slightly.

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  • Follow manufacturer's instructions for placing oat mixture and remaining ingredients into bread pan; select bake cycle, and start bread machine.

Nutrition Facts

160 calories; calories from fat 20%; fat 3.5g; saturated fat 0.7g; mono fat 1.3g; poly fat 1.1g; protein 4.6g; carbohydrates 27.3g; fiber 0.4g; cholesterol 15mg; iron 1.6mg; sodium 203mg; calcium 12mg.
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