Wheat and Oat Bread

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Wheat and Oat Bread

Prep Time: 25 minutes

 

 

Ingredients

 

1-3/4 to 2-1/4 cups all-purpose flour

1/3 cup rolled oats

1 package active dry yeast

1 cup warm water (120 degrees F. to 130 degrees F.)

2 tablespoons honey or maple-flavored syrup

1-1/2 teaspoons cooking oil

Nonstick spray coating

Skim milk

Rolled oats

2/3 cup whole wheat flour

1/2 teaspoon salt

 

Directions:

 

1. In a medium mixing bowl combine 1-1/4 cups of the all-purpose flour, the

1/3 cup oats, the yeast, and 1/2 teaspoon salt. Add the water, honey or

syrup, and oil. Beat with an electric mixer on low speed for 30 seconds,

scraping bowl constantly. Beat on high speed 3 minutes. Stir in whole wheat

flour and as much of the remaining all-purpose flour as you can.

2. On a lightly floured surface knead in enough remaining all-purpose flour

to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes

total). Shape into a ball. Spray a bowl with nonstick coating. Place dough

in bowl; turn once. Cover; let rise in a warm place until double in size (50

to 60 minutes). Punch down. Turn out onto a lightly floured surface. Cover;

let rest 10 minutes.

3. Spray an 8x4x2-inch loaf pan with nonstick coating. Shape dough into

loaf; place in pan. Cover; let rise until nearly double (30 to 45 minutes).

Brush with milk; sprinkle lightly with additional oats.

4. Bake in a 375 degree F. oven for 30 to 35 minutes or until bread sounds

hollow when lightly tapped. Remove from pan. Cool on wire rack. Makes 1 loaf

(16 servings).

Make-Ahead Tip: Prepare and bake bread; cool completely. Freeze in a freezer

container or bag up to 1 month. To serve, thaw bread at room temperature.

 

Nutritional facts per serving

 

calories: 84 , total fat: 1g , saturated fat: 0g , cholesterol: 0mg ,

sodium: 68mg , carbohydrate: 17g , fiber: 1g , protein: 2g

 

 

 

 

Language is an _expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

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