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Hardy Oatmeal Bread

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Submitted by riffraff

YIELD

2 loaves

PREP

20 min

COOK

30 min

READY

3 hrs

Ingredients

½ 118
CUP ML WHOLE-WHEAT FLOUR
stone-ground
2 3E+1
TABLESPOONS ML BROWN SUGAR
2 3E+1
TABLESPOONS ML BUTTER
2 3E+1
TABLESPOONS ML YEAST, ACTIVE DRY
1 15
TABLESPOON ML SALT
2 473
CUPS ML OATMEAL
2 473
CUPS ML WATER
hot
158
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 405g (14.3 oz)
Amount per Serving
Calories 893 9% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 1802mg 75%
Total Carbohydrate 59g 59%
Dietary Fiber 11g 42%
Sugars g
Protein 52g
Vitamin A 4% Vitamin C 0%
Calcium 6% Iron 61%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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