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Colonial Oat Bread
Nb persons: 32
Yield:
Preparation time:
Total time:
Source: Taste of Home - Best of Country Breads
| 4 cups | whole wheat flour |
| 1 cup | quick-cooking oats |
| 2 packages (1/4 ounce each) | active dry yeast |
| 3 teaspoons | salt |
| 2-1/4 cups | water |
| 1/2 cup | honey |
| 1/4 cup | butter, softened |
| 1 | egg |
| 3 to 3-1/2 cups | all-purpose flour |
| Additional quick-cooking oats, optional |
In a large mixing bowl, combine the whole wheat flour, oats, yeast and salt. In a small saucepan, heat the water, honey and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into round or oval-shaped loaves. Place on two greased baking sheets. Cover and let rise until doubled, about 30 minutes.
With a sharp knife, make several shallow "X-shaped" cuts on the top of each loaf. Sprinkle with additional oats if desired. Bake at 350° for 35-40 minutes or until browned. Remove from pans to wire racks to cool.
Yield: 2 loaves (16 slices each).
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