No Knead Oatmeal Bread Recipe
Ingredients
| Active dry yeast | 1 | |
| Water | 1 Cup (16 tbs) | |
| Oatmeal | 1/2 Cup (16 tbs) | |
| 3 tablespoons low-sodium corn oil margarine | ||
| Honey | 1/4 Cup (16 tbs) | |
| Flour | 3 1/8 Cup (16 tbs) | |
| Egg substitute equivalent to 1 egg | ||
Directions
1. Soften yeast in 1/4 cup warm water (105-115°F).
2. Combine 3/4 cup boiling water, oatmeal, margarine, and honey in a large bowl. Cool to lukewarm.
3. Stir in 1 cup flour and egg substitute and mix well. Add softened yeast.
4. Stir in remaining flour 1 cup at a time to make a stiff dough.
5. Form into a ball, place in an oiled bowl, turning once to oil top.
6. Cover tightly and refrigerate 2 hours or overnight.
7. Turn onto well-floured board and shape into a loaf. Place in an oiled 9 x 4-inch loaf pan.
8. Cover and let rise in a warm place until double, about 60-90 minutes.
9. Bake in a preheated 375°F oven for 40 minutes.
2. Combine 3/4 cup boiling water, oatmeal, margarine, and honey in a large bowl. Cool to lukewarm.
3. Stir in 1 cup flour and egg substitute and mix well. Add softened yeast.
4. Stir in remaining flour 1 cup at a time to make a stiff dough.
5. Form into a ball, place in an oiled bowl, turning once to oil top.
6. Cover tightly and refrigerate 2 hours or overnight.
7. Turn onto well-floured board and shape into a loaf. Place in an oiled 9 x 4-inch loaf pan.
8. Cover and let rise in a warm place until double, about 60-90 minutes.
9. Bake in a preheated 375°F oven for 40 minutes.
Chef
