No-Wait Wheat-Oat Bread
No-Wait Wheat-Oat Bread recipe
Yield
48 servingsPrep
25 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
oatmeal
|
|
| 2 | tablespoons |
yeast, active dry
|
|
| 4 | cups |
water
warm |
|
| 2 | tablespoons |
artifical sweetener
|
* |
| ¼ | cup |
molasses
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
vegetable oil
|
|
| ¼ | cup |
wheat germ
|
|
| 1 | cup |
soy grits
|
* |
| 10 | cups |
whole-wheat flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
oatmeal
|
|
| 3E+1 | ml |
yeast, active dry
|
|
| 946 | ml |
water
warm |
|
| 3E+1 | ml |
artifical sweetener
|
* |
| 59 | ml |
molasses
|
|
| 5 | ml |
salt
|
|
| 59 | ml |
vegetable oil
|
|
| 59 | ml |
wheat germ
|
|
| 237 | ml |
soy grits
|
* |
| 2.4 | l |
whole-wheat flour
|
|
Directions
Warm oatmeal in a slow oven. In a large bowl, dissolve yeast in water and add sweetener. Let stand until foamy.
Add molasses, salt, and oil and stir in warmed oatmeal. Let stand a few minutes. Add wheat germ, soy grits, and 9 cup flour. Knead well, using the remaining 1 cup flour as needed.
Divide dough between 2 large bread pans. Bake for 15 minutes at 275F then increase oven temperature to 350℉ (180℃) and continue to bake for 45 minutes to 1 hour.
Note:
The dough can be divided into three regular loaf pans.
