1 1/2 cup old-fashioned oats
3/4 cup whole wheat flour
1/2 cup brown sugar packed
1/4 cup wheat germ or bran
3 tsp salt
2 tbsp yeast or 1 package active dry yeast
2 1/2 cups water
2 tbs butter
5-6 cups flour (all-purpose)
In a mixer bowl toss in the oats, wheat flour, brown sugar, wheat bran, salt and yeast. In a small pan heat the water and butter to 125degrees then pour this into the flour mixture. Stir until moistened then add 3 cups of flour. Beat until smooth next, stir in enough flour to form a ball that pulls from the sides of the mixer. You can knead the dough by hand or in a mixer with a dough hook for 7 minutes. Butter or oil a large bowl and place the dough in it then flip it over. Cover and let rise until it doubles, about 1 hour. Punch down the dough and divide into 2 halves. You can make 2 loaves, or 1 loaf and 8 dinner rolls. I usually do the later. If you have mini loaf pans it will make 5. Shape the dough into your preferred loaf, put into pans and let rise again for about 30 minutes (let it double again). Bake at 350 for 30 minutes or until golden brown. Remove from pan and let cool. I brush butter over the top. Sprinkle oats over the top if desired. Note- If you make two loaves you may need to let it cook an additional 5 minutes.
2 comments:
Loved this oatmeal bread, made it and it came out great! Did you use white flour when you made it for class? Can I substitute wheat flour or does the recipe need to be adjusted to do that?
Hi Amber,
This recipe is one our family's favorites. The amounts of wheat and white flour are just right to have a wonderful bread. It's perfect for sandwiches, toast and just hot out of the oven. If you use more wheat flour it will be come dense,as all whole wheat bread become. I wanted a bread that didn't crumble to much when spreading peanut butter on it. I use as little white flour as I can. If you do try adding more wheat flour let me know your results. Glad to hear your success!!!
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