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Colonial Oat Bread

My mother baked bread several times a week when I was young, and this was one of our favorites. Now my family enjoys it, especially with homemade soup.

24 ServingsPrep: 20 min. + rising Bake: 35 min.

Ingredients

4 cups whole wheat flour
1 cup quick-cooking oats
2 packages (1/4 ounce each) active dry yeast
3 teaspoons salt
2-1/4 cups water
1/2 cup honey
1/4 cup butter, softened
1 egg
3 to 3-1/2 cups all-purpose flour
Additional quick-cooking oats, optional

Directions

In a large bowl, combine the whole wheat flour, oats, yeast and salt.
In a small saucepan, heat the water, honey and butter to
120°-130°. Add to dry ingredients; beat just until
moistened. Add egg; beat until smooth. Stir in enough remaining
flour to form a stiff dough.
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.
Punch dough down. Turn onto a lightly floured surface; divide in
half. Shape into round or oval-shaped loaves. Place on two greased
baking sheets. Cover and let rise until doubled, about 30 minutes.
With a sharp knife, make several shallow "X-shaped" cuts on the top

2 of 2

Colonial Oat Bread (continued)

Directions (continued)

of each loaf. Sprinkle with additional oats if desired. Bake at
350° for 35-40 minutes or until browned. Remove from pans to
wire racks to cool. Yield: 2 loaves (16 slices each).

Nutrition Facts: 1 serving (1 slice) equals 180 calories, 3 g fat (1 g saturated fat), 14 mg cholesterol, 319 mg sodium, 35 g carbohydrate, 3 g fiber, 5 g protein.