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Oatmeal Bread

1 cup cold water
1 cup milk
2 tablespoons honey
2 tablespoons butter
1 12 teaspoons salt
1 (1/4 ounce) package dry yeast, dissolved in 1/4 cup warm water
2 cups whole wheat flour
1 cup quick-cooking rolled oats
4 cups bread flour


In a wide saucepan, combine the water, milk, honey, butter and salt. Place over medium heat and stir until the butter is melted. Transfer to a large mixing bowl to cool. When the mixture is barely warm to the touch, stir in the dissolved yeast. Add the whole wheat flour and beat with a wooden spoon until smooth. Stir in the oats. Gradually blend in the bread flour until the dough becomes too difficult to stir. Turn out onto a floured surface and knead in as much of the remaining flour as necessary to form a cohesive dough. Continue kneading in bread flour until the dough is soft, yet no longer sticks to the work surface. Transfer to a greased bowl and cover with a clean kitchen towel. Allow the dough to rise until double in bulk. Generously grease two 9x5 inch loaf pans. Punch the dough down, then turn it out onto a floured surface. Shape it into 2 loaves and place them in the prepared pans. Cover and set aside to rise. When double in bulk, bake in a preheated 375* oven for 35 to 45 minutes, or until the loaves sound hollow when you tap the tops. Cool on a rack for 5 minutes, then turn out. Complete cooling on the rack.

Source: www.food.com