Colonial Oat Bread
Total TimePrep: 20 min. + rising Bake: 35 min.
Makes2 loaves (16 slices each)
- 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
- 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 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.
Nutrition Facts1 slice: 180 calories, 3g fat (1g saturated fat), 14mg cholesterol, 319mg sodium, 35g carbohydrate (6g sugars, 3g fiber), 5g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Jan 19, 2011
I make this bread often & my family loves it. I add 2 Tbsp each of wheat germ & flax seed to add to the nutritional value of it. We have our own honey so that helps to make this bread extra yummy!