 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 25 |
|
I first came across this recipe in an old cookbook. As I became more brave with bread baking, I decided to redo this recipe, changing and adding ingredients to enhance flavor and nutrition. Ingredients:
1-1/2 cups old-fashioned oats |
3/4 cup king arthur premium 100% whole wheat flour |
1/2 cup packed brown sugar |
1/4 cup toasted wheat germ |
3 teaspoons salt |
1 package (1/4 ounce) active dry yeast |
2-1/2 cups water |
2 tablespoons butter |
5-1/2 to 6 cups king arthur unbleached all-purpose flour |
melted butter, optional |
additional old-fashioned oats, optional |
Directions:
1. In a large bowl, combine the oats, whole wheat flour, brown sugar, wheat germ, salt and yeast. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients just until moistened. Add 3 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
2. 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.
3. Punch dough down. Turn onto a lightly floured surface; divide into five portions. Shape each into a loaf. Place in five greased 5-in. x 3-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
4. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter; sprinkle with additional oats if desired. Cool. Yield: 5 mini loaves (5 slices each).
|
|