- 4+1/2 tsp Active Dry Yeast
- ¾ cup Water
- 3 TBSP Sugar
- 3 TBSP Melted butter or oil
- 2 cups Milk
- 2 tsp Salt
- 1 cup Quick oats
- 3 cups Bread Flour
- 3 cups Whole Wheat Flour
- 2 TBSP Quick oats for topping
- This recipe is featured at Dine & Dish.
- In large bowl combine Active Dry Yeast, water (110-115°F) and sugar; let stand 10 minutes.
- 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.
- On lightly floured surface, turn out dough; knead until dough is smooth, elastic, about 10 minutes.
- Place dough in greased bowl. Cover; let rise in warm place until almost doubled in bulk, about 1 hour.
- Grease two 9 x 5 x 2-inch pans; set aside.
- Punch down dough and turn out on lightly floured surface. Cover and let rest 10 minutes.
- 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.
- 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 ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.