This oatmeal bread recipe with wheat creates a moist and delicious loaf of whole grain bread. It requires one 9 x 5 inch loaf pan.
It will take 2 - 3 hours from start to finish.
Ingredients (Makes 1 Loaf)
1 teaspoon salt
2 1/2 cups whole wheat flour
1 1/2 cups rolled Quaker Oats, uncooked
1 1/2 teaspoons active dry yeast
3/4 tablespoons brown sugar
2 tablespoons butter
1 1/2 cups warm water
In a large bowl, mix salt, flour, and rolled oats.
In a separate bowl, thoroughly mix yeast, brown sugar, butter, and warm water. Let sit 5 minutes or until creamy.
Add yeast mixture to large bowl of dry ingredients.
Knead dough 5 - 10 minutes. Remember less is more when it comes to kneading bread. The more you knead it the tougher the loaf
will be once it bakes. This process might require additional wheat flour. You want the dough to be just barely sticky.
Cover and let rise in a warm place for 1 1/2 hours.
Punch down. Put into a greased, 9x5 loaf pan, and let rise another
35 minutes or until loaf rises 1 inch above pan. During rising, preheat oven to 350 degrees.
Bake at 350 degrees F for 30 - 35 minutes. Cover with foil for last 15 minutes. When the bread is done, brush the top with melted butter to
keep crust moist.
Substitutions and Additions
To add a chewier texture and even more moistness to this oatmeal bread recipe, consider adding 2 - 3 tablespoons
of powdered gluten to the dry mix ingredients.