Hearty Oatmeal Bread
Yield
32 servingsPrep
2Cook
40 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 ¼ | cups |
all-purpose flour
|
|
| ½ | cup |
all-purpose flour
use as needed |
|
| 1 | teaspoon |
salt
|
|
| 2 ¼ | cups |
milk
|
|
| ¼ | cup |
margarine
or butter |
|
| ¼ | cup |
sugar
|
|
| 2 | envelopes |
yeast, active dry
or 2 tb |
|
| 2 | cups |
oats, quick cooking
|
|
| 1 | tablespoon |
caraway seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
all-purpose flour
|
|
| 118 | ml |
all-purpose flour
use as needed |
|
| 5 | ml |
salt
|
|
| 532 | ml |
milk
|
|
| 59 | ml |
margarine
or butter |
|
| 59 | ml |
sugar
|
|
| 2 | envelopes |
yeast, active dry
or 2 tb |
|
| 473 | ml |
oats, quick cooking
|
|
| 15 | ml |
caraway seeds
|
|
Directions
Stir together 2 cups of flour and the salt in a large bowl.
Heat the milk, margarine and sugar together over low heat until the margarine is soft.
Add the liquid to the flour. Beat for 2 minutes on the medium speed of an electric mixer or 300 strokes by hand.
Combine 1 cup of flour and the yeast.
Add to the batter.
Beat for 2 minutes on medium speed or 300 strokes by hand.
Stir in the oats and caraway with a wooden spoon.
Stir in enough additional flour to make a stiff dough.
Turn out onto a floured board.
Knead until smooth, 8 to 10 minutes.
Place in a greased large bowl.
Brush the top with vegetable oil.
Cover with a damp kitchen towel and let rise in a warm place until double in size, about 1 hour.
Punch the dough down.
Divide it in half and shape to form two loaves.
Place in two greased 8½ " x 8½ " loaf pans.
Brush with melted margarine or butter.
Cover and let rise until nearly double in size, about 1 hour.
When almost doubled, preheat the oven to 375℉ (190℃).
Bake for about 40 minutes or until brown.
Cool before slicing.
Makes 2 loaves.
