This hearty oat and whole wheat yeast breadmakes great sandwich bread or toast.
Recipe: Oatmeal Bread
3 1/2 cups water 1/2 cup butter or margarine 1/2 cup honey 5 1/2 cups all-purpose or bread flour 4 cups quick cooking oats 4 (1/4-ounce) packages active dry yeast or 3 tablespoonsplus 1 teaspoon 2 tablespoons salt 4 large eggs 1/2 cup wheat germ 1/2 cup cornmeal 4 1/2 cups whole wheat flour
In a medium saucepan over medium-low heat,warm water, butter, and honey to 120°F (50°C).
In a large bowl combine together flour,quick cooking oats (uncooked), yeast, salt, eggs, and honey mixture.Beat with electric mixer on medium-high for 3 minutes, graduallyadd wheat germ, cornmeal, and up to 4 1/2 cups whole wheat flourto make a stiff dough.
Knead on a floured board until smoothno longer sticky. Place in a greased bowl, turn over to coat,cover, and let rise for 45 minutes, or until doubled.
Punch down, divide into even portions,roll out evenly to about 3/8-inch thick. Roll up, jelly rollfashion, pinch down ends, fold the ends under, and place in greasedloaf pans. Cover and let rise about 1 hour, until doubled.
Bake in a 375°F (190°C) oven for40 minutes. Cool on wire racks.
Makes 2 loaves.
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