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Toasted Oat Wheat Bread

Diet.Chef's picture
Ingredients
  Regular oats 18 Tablespoon, uncooked (1 Cup Plus 2 Tablespoons)
  All purpose flour 3 Cup (48 tbs), divided
  Whole wheat flour 2 1⁄2 Cup (40 tbs)
  Firmly packed brown sugar 1⁄3 Cup (5.33 tbs)
  Salt 1⁄2 Teaspoon
  Dry yeast 1⁄2 Ounce (2 Packages)
  Skim milk 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Margarine 3 Tablespoon
  Molasses 2 Tablespoon
  Egg 1 , lightly beaten
  All purpose flour 2 Tablespoon, divided
  Vegetable cooking spray 1
  Egg white 1 , lightly beaten
  Water 2 Teaspoon
Directions

Spread oats in a shallow baking pan.
Bake at 375° for 8 to 10 minutes or until lightly toasted, stirring frequently.
Let cool slightly.
Reserve 2 tablespoons toasted oats for topping.
Combine remaining 1 cup toasted oats, 1 cup all-purpose flour, whole wheat flour, brown sugar, salt, and yeast in a large bowl.
Stir well.
Combine milk, 1 cup water, margarine, and molasses in a saucepan; cook over medium heat until margarine melts, stirring occasionally.
Cool to 120° to 130°.
Gradually add milk mixture and egg to flour mixture, beating at low speed of an electric mixer until blended.
Beat an additional 2 minutes at medium speed.
Gradually stir in enough of the remaining 2 cups all-purpose flour to make a soft dough.
Sprinkle 1 tablespoon all-purpose flour evenly over work surface.
Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
Punch dough down; divide dough in half.
Sprinkle 1 1/2 teaspoons all-purpose flour evenly over work surface.
Roll 1 portion of dough into a 10- x 6-inch rectangle.
Roll up, starting at short side, pressing firmly to eliminate air pockets; pinch ends to seal.
Place seam side down in an 8 1/2- x 4 1/2- x 3-inch loafpan coated with cooking spray.
Repeat procedure with remaining dough and 1 1/2 teaspoons all-purpose flour.
Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
Combine egg white and 2 teaspoons water; brush over loaves, and sprinkle with reserved 2 tablespoons toasted oats.
Bake at 350° for 25 minutes or until loaves sound hollow when tapped.
Remove from pans immediately; cool on wire racks.

Recipe Summary

Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Oat

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