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Scots Oat Bread

10min.chef's picture
  Warm water 1⁄4 Cup (4 tbs) (105 F/ 40 C)
  Active dry yeast 1⁄4 Ounce (1 Tablespoon, 1 Package)
  Sugar 1 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Creamy cottage cheese 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Honey 2 Tablespoon
  Vegetable oil 2 Tablespoon
  Quick cooking rolled oats 1 Cup (16 tbs)
  All purpose flour 3 1⁄2 Cup (56 tbs)
  Milk 2 Tablespoon
  Quick cooking rolled oats 1 Tablespoon (For Garnishing)

Pour 1/4 cup warm water into a small bowl; stir in yeast and sugar until dissolved.
Set aside until foamy, about 15 minutes.
Heat milk and cottage cheese in a small saucepan until warm.
Pour milk mixture into a large bowl.
Add salt, honey and vegetable oil.
Cool, if necessary, to warm.
Add yeast mixture, 1 cup oats and 1 cup all-purpose flour; beat until smooth.
Cover with a dry cloth.
Set aside 20 minutes.
Add remaining all-purpose flour, 1/2 cup at a time, until dough pulls away from side of bowl.
Turn out on a lightly floured board.
Knead dough, adding flour as necessary, until smooth and elastic.
Clean and grease bowl.
Place dough in bowl, turning to grease all sides.
Cover with a dry cloth.
Let rise in a warm place until doubled in size, about 2 hours.
Punch down dough by pushing your fist into center; pull edges of dough over center.
Turn out dough on a lightly floured surface.
Knead 5 times.
Grease a 9" x 5" loaf pan.
Shape dough into a loaf.
Place in greased pan.
Brush loaf with milk.
Sprinkle 1 tablespoon rolled oats over top of loaf.
Cover with a dry cloth.
Let rise until light, about 45 minutes.
Preheat oven to 375F (190C).
Bake until browned and loaf sounds hollow when tapped with your fingers, 30 to 35 minutes.
Immediately remove from pan.
Cool on a rack.

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Scots Oat Bread Recipe