Delicious Whole Wheat Oatmeal Bread
Whole Wheat Oatmeal Bread recipe
Yield
48 servingsPrep
2 hrsCook
40 minReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
water
|
|
| 2 | tablespoons |
salt
|
|
| ½ | cup |
margarine
|
|
| 4 | large |
eggs
|
|
| ½ | cup |
honey
|
|
| ½ | cup |
wheat germ
|
|
| 5 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
cornmeal
|
|
| 4 | cups |
rolled oats
|
|
| 4 ½ | cups |
whole-wheat flour
|
|
| 4 | packages |
yeast, active dry
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
water
|
|
| 3E+1 | ml |
salt
|
|
| 118 | ml |
margarine
|
|
| 4 | large |
eggs
|
|
| 118 | ml |
honey
|
|
| 118 | ml |
wheat germ
|
|
| 1.3 | l |
all-purpose flour
|
|
| 118 | ml |
cornmeal
|
|
| 946 | ml |
rolled oats
|
|
| 1.1 | l |
whole-wheat flour
|
|
| 4 | packages |
yeast, active dry
|
|
Directions
Heat water, margarine, and honey to 120f (48c).
Add white flour, oats, yeast, salt, and eggs.
Beat in mixer for 3 minutes.
Add remaining ingredients, beat at higher speed 3 to 4 minutes until stiff dough.
Knead on floured board til smooth and not sticky.
Place in greased bowl, turn over, cover, and let rise 45 minutes til doubled.
Punch down, cut into even portions, roll out evenly to ⅜ inch thickness.
Roll like a jelly roll, pinch down ends, fold ends under, and place in greased pans.
Cover and let rise 1 hour til doubled.
Bake at 375f for 40 minutes, cool on wire racks, serve.
Makes 4 loaves.
