Colonial Oatmeal Bread
|Active dry yeast||2 Tablespoon (2 Packages)|
|Whole wheat flour||4 Cup (64 tbs)|
|All purpose flour||2 3⁄4 Cup (44 tbs)|
|Water||2 1⁄4 Cup (36 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Quick cooking oats||1 Cup (16 tbs) (Uncooked)|
1. In large bowl, combine salt, yeast, 2 cups whole-wheat flour, and 1 cup all-purpose flour. In 2-quart saucepan over low heat, heat water, honey, and butter or margarine until very warm (120° to 130°F.). Butter or margarine does not need to melt.
2. With mixer at low speed, gradually beat honey mixture into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in egg and 1 cup whole-wheat flour to make a thick batter; continue beating the batter 2 minutes, scraping bowl often. With wooden spoon, stir in oats, 1 cup whole-wheat flour, and 1 cup all-purpose flour to make a soft dough.
3. Lightly sprinkle work surface with all-purpose flour; turn dough onto work surface and knead until smooth and elastic, about 10 minutes, working in more all-purpose flour (about 3/4 cup) while kneading the dough. Shape dough into ball and place in greased large bowl, turning dough to grease top. Cover; let rise in warm place (80° to 85°F.) until doubled, about 1 hour.
4. Punch down dough. Turn dough onto lightly floured surface and cut in half; cover and let rest 15 minutes. Grease large cookie sheet.
5. Shape each half of dough into 7" by 4" oval, tapering ends slightly; place on cookie sheet. Cover; let rise in warm place until doubled, about 1 hour.
6. Preheat oven to 350°F. With sharp knife, cut 3 to 5 crisscross slashes across top of each loaf; lightly dust tops of loaves with some all-purpose flour. Bake 35 to 40 minutes until loaves test done. Remove loaves from cookie sheet; cool on wire racks.