Directions:
- Dissolve yeast in warm water in a large bowl.
- Let stand 5 minutes until foamy.
- Add shortening, sugar, salt, cornmeal, oats and 1 cup flour and beat until smooth.
- Add enough remaining flour to make a stiff dough that's nearly sticky but not quite.
- Divide dough into thirds.
- Roll each third in more oats, then shape and place into 1-pound cans (4 of them) or 2-pound cans (like the Hunt's pasta sauce can) or three mini loaf pans.
- Let rise until doubled, about 45 minutes.
- Bake at 350 for 40 to 45 minutes, depending on the pan.
- Let stand in cans/pans 5 minutes to firm up, then remove and cool completely.
- Bread is best eaten with 3 days, or freeze for later.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 278.77 Kcal (1167 kJ) | ||
| Calories from fat | 85.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.54g | 15% | |
|---|---|---|---|
| Sodium | 357.36mg | 15% | |
| Potassium | 104.45mg | 2% | |
| Total Carbs | 42.87g | 14% | |
| Sugars | 4.51g | 18% | |
| Dietary Fiber | 2.22g | 9% | |
| Protein | 6.36g | 13% | |
| Iron | 2.1mg | 12% | |
| Calcium | 16.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 287.1 Kcal (1202 kJ) | ||
| Calories from fat | 88.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.82g | 15% | |
|---|---|---|---|
| Sodium | 368.03mg | 15% | |
| Potassium | 107.57mg | 2% | |
| Total Carbs | 44.15g | 14% | |
| Sugars | 4.64g | 18% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 6.55g | 13% | |
| Iron | 2.1mg | 12% | |
| Calcium | 17mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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