Basic Oatmeal Bread Recipe
The taste of this very Basic Oatmeal Bread recipe has played on my senses so much that I seldom consider any other recipe of Basic Oatmeal Bread. I just love Side Dish recipes and this dish is my only favorite amongst them. Trust me when I say, you have to try Basic Oatmeal Bread.
Ingredients
2 tsp. dry yeast
1/2 cup warm water
2 1/4 cup skim milk
1 cup rolled oats
3 tsp. honey
3 tsp. oil
1/2 tsp. salt
3/4 cup wheat germ
5 cup whole wheat flour
2 egg whites, lightly beaten
Directions
1. Sprinkle yeast into warm water.
2. Scald milk and mix with oats, honey, oil, and salt.
3. Cool to lukewarm and add wheat germ and 2 cups of whole wheat flour. Beat well.
4. Add yeast mixture and egg whites. Beat well.
5. Add enough flour to make a soft dough. Turn onto floured surface and knead until smooth and elastic, 10 minutes.
6. Place in bowl. Cover; let rise until double, about 1 hour.
7. Punch down. Divide in half and let rest 10 minutes. Shape into loaves and place in nonstick loaf pans. Let rise until double, about 1 hour.
8. If you like, brush loaf tops with 1 beaten egg white and 1 tablespoon water. Then sprinkle rolled oats lightly over the tops.
9. Bake 375° for 40 minutes. Cover with foil for last 20 minutes to prevent burning. Cool on racks before slicing.
2. Scald milk and mix with oats, honey, oil, and salt.
3. Cool to lukewarm and add wheat germ and 2 cups of whole wheat flour. Beat well.
4. Add yeast mixture and egg whites. Beat well.
5. Add enough flour to make a soft dough. Turn onto floured surface and knead until smooth and elastic, 10 minutes.
6. Place in bowl. Cover; let rise until double, about 1 hour.
7. Punch down. Divide in half and let rest 10 minutes. Shape into loaves and place in nonstick loaf pans. Let rise until double, about 1 hour.
8. If you like, brush loaf tops with 1 beaten egg white and 1 tablespoon water. Then sprinkle rolled oats lightly over the tops.
9. Bake 375° for 40 minutes. Cover with foil for last 20 minutes to prevent burning. Cool on racks before slicing.
