German Oatmeal Bread
.
Yield
36 servingsPrep
100 minCook
55 minReady
155 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
active dry |
|
| ¼ | cup |
water
warm |
|
| 2 | cups |
milk
|
|
| ¼ | cup |
honey
|
|
| 2 | tablespoons |
vegetable shortening
|
|
| 1 | tablespoon |
salt
|
|
| 4 | cups |
all-purpose flour
|
|
| 2 | cups |
cereal
granulated wheat |
|
| 2 | cups |
rolled oats
quick, uncooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
active dry |
|
| 59 | ml |
water
warm |
|
| 473 | ml |
milk
|
|
| 59 | ml |
honey
|
|
| 3E+1 | ml |
vegetable shortening
|
|
| 15 | ml |
salt
|
|
| 946 | ml |
all-purpose flour
|
|
| 473 | ml |
cereal
granulated wheat |
|
| 473 | ml |
rolled oats
quick, uncooked |
|
Directions
Dissolve yeast in warm water in large bowl.
Scald milk, honey, shortening and salt in small saucepan, then sat aside and cool to lukewarm.
Stir these two mixtures together in large bowl.
Stir in half of flour, beating or stirring until mixture is satiny-smooth.
Stir in whole wheat OR oatmeal cereal, then add enough of remaining flour to make a nice, stiff dough.
Turn out onto lightly floured board and knead thoroughly until dough is elastic and smooth; then return to bowl, brush top with shortening or oil and cover with a clean cloth.
Let rise in a warm place for 45 minutes until doubled in size.
Now punch down dough, cut into desired sizes for loaves and knead a few times slowly on lightly floured board.
Shape into round loaves Place on greased baking sheet. Cut your favorite symbol on top of loaves (knife must be sharp); let rise again in warm spot for 30 minutes. Bake in a 375℉ (190℃) oven for about 50 to 55 minutes, cool on racks.
