Hardy Oatmeal Bread
Yield
2 loavesPrep
20 minCook
30 minReady
3 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
unbleached all-purpose flour
|
|
| ½ | cup |
whole-wheat flour
stone-ground |
|
| 2 | tablespoons |
brown sugar
|
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
yeast, active dry
|
|
| 1 | tablespoon |
salt
|
|
| 2 | cups |
oatmeal
|
|
| 2 | cups |
water
hot |
|
| ⅔ | cup |
water
warm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
unbleached all-purpose flour
|
|
| 118 | ml |
whole-wheat flour
stone-ground |
|
| 3E+1 | ml |
brown sugar
|
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
yeast, active dry
|
|
| 15 | ml |
salt
|
|
| 473 | ml |
oatmeal
|
|
| 473 | ml |
water
hot |
|
| 158 | ml |
water
warm |
|
Directions
Pour 2 cups hot water over oatmeal.
Set aside. Mix brown sugar into ⅔ cup warm water and add yeast to proof.
When yeast has foamed and frothed to about twice the original volume, add to oatmeal mixture.
Add remaining ingredients.
Knead well. Let rise until doubled. Punch down shape into loaves and let rise again.
Bake at 350℉ (180℃) F for 30 minutes.
