Looking for a store near you? Enter your zip-code:
Country Oatmeal Bread
print this recipe
This recipe makes 2 loaves
INGREDIENTS
| Active Dry Yeast | 4+1/2 tsp |
| Water | 3/4 cup |
| Sugar | 3 TBSP |
| Melted butter or oil | 3 TBSP |
| Milk | 2 cups |
| Salt | 2 tsp |
| Quick oats | 1 cup |
| Bread Flour | 3 cups |
| Whole Wheat Flour | 3 cups |
| Quick oats for topping | 2 TBSP |
DIRECTIONS
1. In large bowl combine Active Dry Yeast, water (110-115°F) and sugar; let stand 10 minutes.
2. Stir in butter, milk (110-115°F), salt, oats and all purpose flour; beat until smooth. Mix in enough remaining whole wheat flour to make dough easy to handle.
3. On lightly floured surface, turn out dough; knead until dough is smooth, elastic, about 10 minutes.
4. Place dough in greased bowl. Cover; let rise in warm place until almost doubled in bulk, about 1 hour.
5. Grease two 9 x 5 x 2-inch pans; set aside.
6. Punch down dough and turn out on lightly floured surface. Cover and let rest 10 minutes.
7. Shape into loaves. Place in prepared pans. Cover and let rise until doubled in bulk, about 45 minutes. Brush the loaf lightly with water and sprinkle with water and sprinkle oats over top.
8. Preheat oven to 425°F. Bake loaves 25 to 30 minutes, until lightly browned and bread sounds hollow when tapped. Remove from pans to wire rack to cool.
*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.