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Oatmeal Mini Loaves Recipe

Oatmeal Mini Loaves Recipe photo by Taste of Home

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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

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Oatmeal Mini Loaves Recipe

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

Yield: 25 Servings

25 30 55

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 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.

Nutritional 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.

Originally published as Oatmeal Mini Loaves in Best of Country Breads , p48

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Oatmeal Mini Loaves

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Reviewed on Feb. 19, 2012 by TanteCindy

This is very similar to an oatmeal molasses bread I used to make. I am intrigued to try an oatmeal bread using brown sugar to feed the yeast. This should be great to serve with a family favorite casserole made with scratch baked beans, pork sausage and onion. I look forward to serving it at our 4th of July picnic next summer. (And having the fun of taste testing it in the mean time.)

Reviewed on Feb. 19, 2012 by fe-eagle213

I plan on making this recipe, but will cut the salt to 1 to 11/2 as I live in a senior citizen apartment Complex. I will share with others.

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