Oatmeal Bread


1 cup oats (don’t use instant oats)
2 cups water
2 packs active dry yeast
1 teaspoon granulated sugar
½ cup warm water (about 100-115 degrees F)
1 cup warm milk
1 tablespoon salt
¼ cup turbinado sugar, light brown sugar, or dark brown sugar
5 cups bread flour, approximately


Pour the oatmeal into a large mixing bowl and allow to cool to lukewarm. Meanwhile, stir the yeast and the teaspoon of sugar into the warm water until dissolved and allow to proof.  Add the warm milk, salt, brown sugar, and yeast mixture to the oatmeal and stir well.  Then stir in 4 cups of flour, 1 cup at a time.  Turn out on a floured board and knead into a smooth, pliable, elastic dough. If necessary, add as much as a cup, or more, of additional flour to get the dough to the right feel.* (This will take about 10 minutes.)  Shape the dough into a ball, put it into a bowl sprayed with a very light coating of cooking oil or spray, and turn to coat on all sides. Cover and let rise in a warm, draft- free place until doubled in bulk (1-1.5 hours). Punch the dough down. Knead for 2 or 3 minutes and shape into two loaves.  Place the dough into bread pans lightly sprayed with cooking oil, cover and let rise in a warm place until about even with the top of the pans, or almost doubled in bulk. Preheat the oven to 375 degrees, place the bread in the center of the lowest rack, and bake for about 45-50 minutes, until the loaves sound hollow when tapped on the top and bottom. Return the loaves, without the pans, to the oven rack to bake for about 5 minutes and acquire a firmer crust.  Remove the loaves to a rack and cool.

Copyright © 2011 - Rebecca Evans and Die, Food Dye! All rights reserved.
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