Whole Wheat Oatmeal Bread
|2% milk||1 Cup (16 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||2 Tablespoon|
|Granulated sugar||1 Teaspoon|
|Warm water||1 Cup (16 tbs)|
|Active dry yeast||15 Milliliter (1 package ,1 tablespoon)|
|Whole wheat flour||4 Cup (64 tbs) (approx.)|
|Rolled oats||1 Cup (16 tbs) (plus 2 tablespoon)|
|Wheat germ||1⁄4 Cup (4 tbs) (optional)|
|2% milk||1 Tablespoon|
|Dill seeds||1 Teaspoon|
|Celery seeds||1 Teaspoon|
In saucepan (or large bowl and in microwave), heat milk until hot; stir in brown sugar, oil and salt until blended and sugar has dissolved.
Let cool to lukewarm.
In small bowl, dissolve granulated sugar in warm water; sprinkle yeast over top and let stand for 10 minutes or until foamy.
In large bowl, combine milk mixture and yeast mixture.
Using electric mixer or by hand, gradually beat in 3 cups/750 ml of the flour; beat for 2 to 3 minutes or until smooth, smooth.
Gradually mix in rolled oats and wheat germ (if using); add enough of the remaining flour to make medium-stiff dough.
Turn out onto lightly floured surface and knead until smooth and elastic, about 10 minutes.
(If dough is sticky, knead in more flour.) Place dough in lightly greased bowl, turning to grease all sides.
Cover bowl with greased plastic wrap.
Let rise in warm place until doubled in bulk, about 1 hour.
Punch down dough and turn out onto lightly floured surface.
Divide in half, forming each half into smooth ball.
Cover and let rest for 10 minutes.
Shape each half into round or rectangular shape; place rectangular shapes in 2 greased 8- x 4-in/1.5 L loaf pans; place round shapes on baking sheet.
Cover with plastic bag or greased waxed paper; let rise until doubled in bulk, about 1 hour.
Topping: In small bowl, mix egg white with milk; brush over top of dough.
Combine dill seeds, celery seeds and rolled oats; sprinkle over dough.
Bake in 400°F/200°C oven for 15 minutes; reduce heat to 350°F/180°C and bake for 20 to 25 minutes longer or until crusts are brown and loaves sound hollow when tapped on bottom.
Remove from pans and let cool on racks.
Serving size: Complete recipe
Calories 3234 Calories from Fat 526
% Daily Value*
Total Fat 61 g93.3%
Saturated Fat 11 g54.8%
Trans Fat 0 g
Cholesterol 20.8 mg6.9%
Sodium 1249.5 mg52.1%
Total Carbohydrates 590 g196.7%
Dietary Fiber 86.7 g346.8%
Sugars 83.4 g
Protein 119 g238.8%
Vitamin A 4.9% Vitamin C 8%
Calcium 86.5% Iron 189.6%
*Based on a 2000 Calorie diet