Whole Wheat Oatmeal Bread
Whole Wheat Oatmeal Bread recipe
Yield
48 servingsPrep
2 hrsCook
40 minReady
3 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
water
|
|
| ½ | cup |
margarine
|
|
| ½ | cup |
honey
|
|
| 5 ½ | cups |
all-purpose flour
|
|
| 4 | cups |
rolled oats
|
|
| 4 | packages |
yeast, active dry
|
|
| 2 | tablespoons |
salt
|
|
| 4 | large |
eggs
|
|
| ½ | cup |
wheat germ
|
|
| ½ | cup |
cornmeal
|
|
| 4 ½ | cups |
whole-wheat flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
water
|
|
| 118 | ml |
margarine
|
|
| 118 | ml |
honey
|
|
| 1.3 | l |
all-purpose flour
|
|
| 946 | ml |
rolled oats
|
|
| 4 | packages |
yeast, active dry
|
|
| 3E+1 | ml |
salt
|
|
| 4 | large |
eggs
|
|
| 118 | ml |
wheat germ
|
|
| 118 | ml |
cornmeal
|
|
| 1.1 | l |
whole-wheat flour
|
|
Directions
Heat water, margarine, and honey to 120 degrees F.
Add white flour, oats, yeast, salt, and eggs.
Beat in mixer for 3 minutes.
Add remaining ingredients, beat at higher speed 3 to 4 minutes until stiff dough.
Knead on floured board til smooth and not sticky.
Place in greased bowl, turn over, cover, and let rise 45 minutes til doubled.
Punch down, cut into even portions, roll out evenly to ⅜ inch thickness.
Roll like a jelly roll, pinch down ends, fold ends under, and place in greased pans.
Cover and let rise 1 hour til doubled.
Bake at 375℉ (190℃). for 40 minutes, cool on wire racks, serve.
