Sweet Oat Bread
Yield
2 LoavesPrep
1 hrsCook
45 minReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
water
warm |
|
| ¼ | cup |
honey
|
|
| 1 | tablespoon |
yeast, active dry
|
|
| 1 | each |
eggs
|
|
| ¼ | cup |
butter
melted or very soft |
|
| 2 | cups |
rolled oats
|
|
| 6 | cups |
whole-wheat flour
hard |
|
| ¼ | cup |
soy flour
|
*
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
water
warm |
|
| 59 | ml |
honey
|
|
| 15 | ml |
yeast, active dry
|
|
| 1 | each |
eggs
|
|
| 59 | ml |
butter
melted or very soft |
|
| 473 | ml |
rolled oats
|
|
| 1.4 | l |
whole-wheat flour
hard |
|
| 59 | ml |
soy flour
|
*
|
| 5 | ml |
salt
|
|
Directions
Mix the water, honey, and yeast and let sit a few minutes.
Add remaining ingredients, adding whole wheat flour as needed. Knead dough well until it is smooth and elastic. Let rise, shape into loaves and place in oiled pans. Let rise again and bake at 350℉ (180℃) for 45 min.
