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Oatmeal Wheat Bread

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<p><a href=",_sliced,_September_2010.jpg">Image Credit</a></p>
  Dried yeast 2 Tablespoon (or 2 cakes)
  Salt 1 Tablespoon
  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.
Punch down.
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.

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