Friday, August 26, 2016

oat whole wheat bread


  • Servings: 2
  • 2 cups 2% reduced fat milk
  • 1 (.25 ounce) package active dry yeast
  • 1 1/2 tablespoons white sugar
  • 2 1/2 cups whole wheat flour
  • 2 cups all-purpose flour, or as needed
  • 1/2 cup oatmeal
  • 1 1/2 teaspoons salt


    Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 3 hrs 35 mins

  • warm the milk in a small saucepan to no more than 100 degrees f (40 degrees c). sprinkle the yeast overtop and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes; stir in the sugar.
  • whisk the whole wheat flour, all-purpose flour, oatmeal, and salt together in a mixing bowl. make a well in the center and pour the milk mixture into the well. stir until the dough has pulled together. turn the dough out a lightly-floured surface and knead until smooth and elastic, about 8 minutes.
  • lightly oil a large bowl. place the dough in the bowl and turn to coat with oil. cover with a light cloth and let rise in a warm place (80 to 95 degrees f (27 to 35 degrees c)) until doubled in volume, about 45 minutes.
  • grease 2 8x4-inch loaf pans. deflate the dough and turn it out a lightly-floured surface. use a knife to divide the dough into two equal pieces - don't tear it. shape into dough rounds and let rest for 10 minutes. form the dough into loaves and place into the prepared pans. cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
  • preheat an oven to 350 degrees f (175 degrees c).
  • bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. cool in the pans for 5 minutes before turning out a wire rack to cool completely.

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