Colonial Oat Bread Recipe

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Colonial Oat Bread Recipe
Colonial Oat Bread Recipe photo by Taste of Home
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Colonial Oat Bread Recipe

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5 1 1
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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.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 35 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 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 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).
Originally published as Colonial Oat Bread in Best of Country Breads 2000, p51

Nutritional Facts

1 slice: 180 calories, 3g fat (1g saturated fat), 14mg cholesterol, 319mg sodium, 35g carbohydrate (6g sugars, 3g fiber), 5g protein.

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  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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. Yield: 2 loaves (16 slices each).
Originally published as Colonial Oat Bread in Best of Country Breads 2000, p51

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MY REVIEW
jbeasley1 User ID: 5321269 73134
Reviewed 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!"

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