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Oatmeal Bread - Penzeys




Source of Recipe


Penzey.com


Recipe Introduction


Nutritional Information:
Servings 24; Serving Size 1 slice (55g); Calories 120; Calories from fat 15; Total fat 1.5g; Cholesterol 0mg; Sodium 95mg; Carbohydrate 23g; Dietary Fiber 2g; Sugars 6g; Protein 3g.


List of Ingredients




1 Cup regular oats
2 Cups boiling water
2 TB. yeast
1/3 Cup warm water
1 tsp. PENZEYS CINNAMON
1 tsp. salt
1/2 Cup honey
2 TB. canola oil
2 Cups whole wheat flour
2-21/2 Cups regular (white) flour



Recipe



Place the oats in a large bowl. Add the boiling water and let stand for 30 minutes. In a separate bowl, combine the yeast with the warm water. It should get bubbly. Add the yeast mix to the oats and stir to combine. Add the CINNAMON, salt, honey and oil and mix well. Gradually add the wheat flour and 2 cups white flour and mix. Add more white flour if necessary to get the dough to a nice consistency. Knead for 5-10 minutes. Place the dough in an oiled bowl. Cover loosely and let rise in a warm place for about 2 hours.

Shape the dough into 2 loaves. Donna writes, "I usually press or roll it out a bit, then roll it up into loaves, tucking in the ends so it is nice and smooth—like a baby's behind, as my mom used to say." Put the dough into 2 9X5-inch loaf pans or if you don't have loaf pans, put on a greased baking sheet. Cover and let rise another 30-40 minutes. Usually this bread doesn't rise up in a big curve like sandwich bread, it has a nice bumpy rustic top. Bake in a preheated 350° oven for 30 minutes. The bread should sound hollow when tapped with your fingers. Remove from the oven and let cool on a rack.

Prep. time: 15 minutes plus 3 hours rising/standing time
Baking time: 30-40 minutes
Yield: 24 slices