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|Oatmeal Wheat Bread|
|Recipe courtesy North Dakota Wheat Commission|
|1 ½ cups quick cooking oats
¼ cup margarine
¼ cup brown sugar
2 tablespoons honey
2 cups boiling water
¼ cup lukewarm water
2 teaspoons active dry yeast
½ teaspoon white sugar
1 cup warm milk (100 - 115 degrees)
2 teaspoons salt
1 cup whole wheat flour
5 - 5½ cups white bread flour, divided
|In large bowl, combine oats, margarine, brown sugar and honey; add boiling water, stir and let stand until lukewarm (95 degrees).
In small bowl combine lukewarm water, yeast and white sugar; add to oat mixture. Add milk, egg, salt, whole wheat flour and 1 cup white flour; beat with electric mixer 2 minutes. Stir in enough white flour to make a moderately stiff dough; knead until smooth and satiny, about 10 minutes. Dough will be slightly sticky.
Place dough in bowl coated with nonstick spray. Cover; let rise in warm place until doubled (about 2 ½ hours); punch down. Divide into 2 portions for large loaves or 6 portions for small loaves; let rest 10 minutes. Shape into loaves; place in two 9 x 5 x 3-inch or six 5½ x 3-inch loaf pans coated with nonstick spray. Cover; let rise in warm place until dough is about 1 inch over top of pan, about 1 hour.
Bake in preheated 450-degree oven 10 minutes; reduce heat to 325 degrees and bake 30 minutes for small loaves or 40 minutes for large loaves.
Makes 2 large or 6 small loaves.
|Each serving provides: 144 calories, 5 g protein, 26 g carbohydrates, 2 g fiber, 2 g fat, 8 mg cholesterol, 57 mcg folate, 1.5 mg iron, 171 mg sodium.|