• Preparation Time 15 minutes + 1 hour and 15 minutes rising
  • Baking Time 30 minutes
  • Makes 1 loaf
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1/2 cup Robin Hood® Best For Bread Whole Wheat Flour
  • 1 3/4 cups Robin Hood Best For Bread Homestyle White Flour, divided
  • 1 pkg (2 1/4 tsp/11 mL) instant yeast
  • 2 1/2 tbsp granulated sugar
  • 3/4 tsp salt
  • 2/3 cup water, hot
  • 1/4 cup butter, softened
  • 1 cup Robin Hood Oats
  • 1 egg

Serving Size: 1 loaf


Serving Size: 1 loaf

  • Combine whole wheat flour, 1/2 cup (125 mL) white flour, yeast, sugar and salt in large bowl. Mix well.
  • Add water, butter, oats and egg to flour mixture. Beat at low speed of electric mixer just until dry ingredients are moistened. Beat at medium speed for 3 minutes. Using a wooden spoon, gradually stir in remaining 1 - 1 1/4 cups (250 - 300 mL) white flour adding enough to make a soft smooth dough.
  • Place in lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel.
  • Rise in warm place (75°- 85°F/24°- 29°C) until doubled (35 to 40 minutes). Punch down.
  • Turn dough into greased 1 1/2 qt (1.5 L) round casserole or soufflé dish.
  • Rise uncovered in warm place until doubled in size (30 to 35 minutes).
  • Preheat oven to 375°F (190°C).
  • Bake in centre of oven for 25 to 30 minutes, or until golden. Remove from dish immediately. Cool on wire rack.


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