Wheat and Oat Bread

[Guest guest]

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

 

 

 

 

 

 

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

 

 

 

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