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Nutty Oatmeal Bread

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Submitted by tressa

Oatmeal Bread with Nuts recipe

YIELD

18 servings

PREP

1⅓ hrs

COOK

50 min

READY

2 hrs

Ingredients

1 237
CUP ML ROLLED OATS
2 3E+1
TABLESPOONS ML BUTTER
1 ½ 7.5
TEASPOONS ML SALT
5 75
TABLESPOONS ML HONEY
2 2
PACKAGES PACKAGES YEAST, ACTIVE DRY
½ 118
CUP ML MILK
warm
3 45
TABLESPOONS ML SUNFLOWER SEEDS
hulled, optional
3 45
TABLESPOONS ML WALNUTS
chopped, optional
3 ¼ 769
CUPS ML BREAD FLOUR
1
X WATER *
1
X ROLLED OATS
uncooked, for garnish *

Directions

Gently simmer the oats in 1 cup of water, covered, for 30 minutes.

Mix in margarine, salt and honey.

Let cool to room temperature.

Meanwhile, mix the yeast into the warm milk and let stand until bubbles appear, about 10 minutes.

Add to the oatmeal mixture and mix well.

Add sunflower seeds and walnuts if desired.

Then mix in 1 cup of the flour at a time, kneading in the last ¼ cup of flour if needed to make a firm dough.

Let stand in a covered bowl in a warm place until doubled in bulk, about 1 hour.

Divide into 2 portions, knead well and form into loaves.

Place in 2 well-greased 7½-by-7½-inch loaf pans, cover and let rise again for 20 minutes.

(The dough will not rise to the top because it is low in gluten).

Brush the tops of the loaves with water, sprinkle with oats and bake in 375-degree oven for 45 to 50 minutes, or until loaves are nicely golden.

Remove from pans and let cool on wire rack.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 904 18% from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 944mg 39%
Total Carbohydrate 53g 53%
Dietary Fiber 12g 49%
Sugars g
Protein 62g
Vitamin A 5% Vitamin C 1%
Calcium 11% Iron 53%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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