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Oat And Wheat Bread Recipe
|Dry yeast||2 Teaspoon|
|Warm water||1⁄2 Cup (8 tbs)|
|Safflower oil||2 Teaspoon|
|Warm water||2 1⁄2 Cup (40 tbs) (potato)|
|Whole wheat flour||2 Cup (32 tbs), unsifted|
|Gluten||1⁄2 Cup (8 tbs)|
|Unbleached flour||2 1⁄4 Cup (36 tbs), unsifted|
|Oat flour||1 1⁄4 Cup (20 tbs)|
Serving size: Complete recipe
Calories 2795 Calories from Fat 207
% Daily Value*
Total Fat 24 g36.6%
Saturated Fat 3.8 g18.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3976.6 mg165.7%
Total Carbohydrates 520 g173.4%
Dietary Fiber 49.9 g199.6%
Sugars 11 g
Protein 136 g272.7%
Vitamin A 0.6% Vitamin C 0.13%
Calcium 32.5% Iron 190.3%
*Based on a 2000 Calorie diet
Add honey, oil, potato water, salt, and whole wheat flour.
Beat at medium speed in electric mixer for 3 minutes.
By hand, beat in most of the unbleached flour and the oat flour.
Turn out onto a floured board and knead 10-15 minutes, adding remaining flour.
The dough should be quite stiff.
Put into a greased bowl, turning once to grease the top.
Let rise covered with a cloth in a warm place until almost doubled in bulk, about 1 hour.
Punch down dough and knead again about 5 minutes.
Shape into two loaves and let rise, covered, in two 8 x 4-inch greased bread pans until almost doubled in bulk, about 25 minutes.
Bake at 375° 35-40 minutes, or until lightly browned and loaves sound hollow when tapped on the bottom.
Turn out onto wire racks to cool.