• Preparation Time 15 minutes
  • Baking Time 35 minutes
  • Makes 2 loaves
  • Freezing Excellent


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


  • 1 3/4 cups water, boiling
  • 3/4 cup Robin Hood® Oats
  • 1/4 cup molasses
  • 1 1/2 tsp salt
  • 3 tbsp Canola oil
  • 1 tsp granulated sugar
  • 1/2 cup water, warm
  • 1 pkg (2 1/4 tsp/11 mL) active dry yeast
  • 4 cups Robin Hood Best For Bread Homestyle White Flour
  • 1 cup Robin Hood Best For Bread Whole Wheat Flour

Serving Size: 2 loaves


Serving Size: 2 loaves

  • Combine water and oats in large bowl. Stir in molasses, salt and oil. Cool to room temperature.
  • Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water. Sprinkle in yeast. Let stand 10 minutes, then stir well.
  • Add dissolved yeast and 2 cups (500 mL) white flour to oat mixture. Beat on low speed of electric mixer 1/2 minute then on high speed for 3 minutes, scraping sides of bowl often.
  • Stir in whole wheat flour, then remaining white flour, until thoroughly blended. Use enough flour to make a soft, non-sticky dough.
  • Cover with greased waxed paper and tea towel.
  • Rise in warm place (75°-85°F/24°-29°C) until doubled (45 to 60 minutes). Punch down.
  • Beat with wooden spoon. Spread in 2 greased (1 1/2 qt/1.5 L each) casseroles or soufflé dishes.
  • Cover with tea towel and let rise in warm place until dough is 1" (2 cm) above top of pan (30 minutes).
  • Preheat oven to 375°F/190°C.
  • Bake on lower oven rack of preheated oven for 25 to 35 minutes, or until golden.


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