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Oatmeal Mini Loaves

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. —Doris Kosmicki, Pinckney, Michigan

25 ServingsPrep: 25 min. + rising Bake: 30 min.

Ingredients

1-1/2 cups old-fashioned oats
3/4 cup 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 all-purpose flour
Melted butter, optional
Additional old-fashioned oats, optional

Directions

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.
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 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

2 of 2

Oatmeal Mini Loaves (continued)

Directions (continued)

minutes.
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).

Editor's Note Two greased 9-in. x 5-in. x 3-in. loaf pans may be used; bake for 35-40 minutes.

Nutrition Facts: 1 serving (1 slice) equals 159 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 295 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein.