Oatmeal Wheat Bread
|Dried yeast||2 Tablespoon (or 2 cakes)|
|Nutritional yeast||1⁄2 Cup (8 tbs)|
|Milk||3 1⁄2 Cup (56 tbs), scalded, cooled to lukewarm|
|Honey||1⁄2 Cup (8 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Oatmeal||4 Cup (64 tbs)|
|Whole wheat flour||4 Cup (64 tbs)|
Soften cake or dried yeast in 1/2 cup milk.
Add rest of milk to oatmeal, mix well and blend in salt, nutritional yeast, honey and oil.
Combine with yeast mixture and stir in whole wheat flour.
Dough should be thick - it should just be possible to beat it with a spoon.
Set in warm place and let rise until light, soft, and springy to the touch.
Cover and let rise again in warm place.
Turn onto floured board.
Knead for 10 minutes.
Form 2 loaves and place in oiled bread pans.
Cover with damp cloth and let rise in warm place, until doubled in bulk.
Set a pan of water in the oven on rack beneath the one holding the bread pans.
Bake at 300°F, 1 1/4 to 1 1/2 hours.
Serving size: Complete recipe
Calories 4795 Calories from Fat 842
% Daily Value*
Total Fat 119 g183.5%
Saturated Fat 24.2 g121.2%
Trans Fat 0 g
Cholesterol 79.1 mg26.4%
Sodium 6199.6 mg258.3%
Total Carbohydrates 830 g276.5%
Dietary Fiber 99.9 g399.7%
Sugars 166.9 g
Protein 163 g325.1%
Vitamin A 17.1% Vitamin C 1.5%
Calcium 468.8% Iron 1216.6%
*Based on a 2000 Calorie diet