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Toasted Oat Wheat Bread Recipe
|Regular oats||18 Tablespoon, uncooked (1 Cup Plus 2 Tablespoons)|
|All purpose flour||3 Cup (48 tbs), divided|
|Whole wheat flour||2 1⁄2 Cup (40 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Dry yeast||1⁄2 Ounce (2 Packages)|
|Skim milk||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Egg||1 , lightly beaten|
|All purpose flour||2 Tablespoon, divided|
|Vegetable cooking spray||1|
|Egg white||1 , lightly beaten|
Serving size: Complete recipe
Calories 3686 Calories from Fat 508
% Daily Value*
Total Fat 58 g89.1%
Saturated Fat 11.1 g55.3%
Trans Fat 0 g
Cholesterol 216.1 mg
Sodium 1295.9 mg54%
Total Carbohydrates 696 g232.1%
Dietary Fiber 58.2 g232.6%
Sugars 105.3 g
Protein 116 g232.4%
Vitamin A 38% Vitamin C 4%
Calcium 64.4% Iron 217.6%
*Based on a 2000 Calorie diet
Bake at 375° for 8 to 10 minutes or until lightly toasted, stirring frequently.
Let cool slightly.
Reserve 2 tablespoons toasted oats for topping.
Combine remaining 1 cup toasted oats, 1 cup all-purpose flour, whole wheat flour, brown sugar, salt, and yeast in a large bowl.
Combine milk, 1 cup water, margarine, and molasses in a saucepan; cook over medium heat until margarine melts, stirring occasionally.
Cool to 120° to 130°.
Gradually add milk mixture and egg to flour mixture, beating at low speed of an electric mixer until blended.
Beat an additional 2 minutes at medium speed.
Gradually stir in enough of the remaining 2 cups all-purpose flour to make a soft dough.
Sprinkle 1 tablespoon all-purpose flour evenly over work surface.
Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
Punch dough down; divide dough in half.
Sprinkle 1 1/2 teaspoons all-purpose flour evenly over work surface.
Roll 1 portion of dough into a 10- x 6-inch rectangle.
Roll up, starting at short side, pressing firmly to eliminate air pockets; pinch ends to seal.
Place seam side down in an 8 1/2- x 4 1/2- x 3-inch loafpan coated with cooking spray.
Repeat procedure with remaining dough and 1 1/2 teaspoons all-purpose flour.
Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
Combine egg white and 2 teaspoons water; brush over loaves, and sprinkle with reserved 2 tablespoons toasted oats.
Bake at 350° for 25 minutes or until loaves sound hollow when tapped.
Remove from pans immediately; cool on wire racks.