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Honey Oatmeal Bread Recipe
|Boiling water||1 Cup (16 tbs)|
|Rolled oats||1 Cup (16 tbs)|
|Safflower oil||2 Teaspoon|
|Warm water||1⁄2 Cup (8 tbs)|
|Dry yeast||1 Teaspoon|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|Unbleached flour||1 Cup (16 tbs)|
|Wheat germ||1⁄4 Cup (4 tbs) (raw)|
Serving size: Complete recipe
Calories 1692 Calories from Fat 153
% Daily Value*
Total Fat 18 g27.8%
Saturated Fat 2.6 g13%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1975 mg82.3%
Total Carbohydrates 330 g110%
Dietary Fiber 41.2 g164.9%
Sugars 11.2 g
Protein 63 g126.7%
Vitamin A 0.5% Vitamin C 0.11%
Calcium 15.7% Iron 114.3%
*Based on a 2000 Calorie diet
Add oil, salt, and honey.
Let stand until cooled to lukewarm.
Dissolve yeast in warm water.
Let stand until bubbly.
Combine flours and wheat germ.
Stir yeast mixture into oatmeal in mixing bowl.
Add half of the flour mixture and blend 3-4 minutes in electric mixer at medium speed or 100 strokes by hand.
Stir in enough more flour to make a medium-stiff dough.
Use any remaining flour on pastry cloth or pastry board and knead 8—10 minutes, or until smooth and elastic.
Put in an oiled bowl, turn once to grease top, cover with a cloth, and let rise in a warm place until doubled in bulk.
Return dough to bread board, punch down, and shape into a loaf.
Place into a greased 8 x 4-inch bread pan.
Cover and let double in bulk.
Bake at 350° 50-60 minutes.
Turn out onto a wire rack to cool.