Hearty Oatmeal Bread

From Recidemia English
Revision as of 16:53, 11 July 2012 by RealRecipes (talk | contribs) (Text replace - "Directions" to "Procedures")
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search


The number of slices used to calculate the recipe was not given or checked. Guessed about 16 half-inch slices per loaf to make 32 servings.

  • Source: Menus by Betty Wedman, 1993
  • Makes 2 loaves.



  1. Stir together 2 cups of flour and the salt in a large bowl.
  2. Heat the milk, margarine and sugar together over low heat until the margarine is soft.
  3. Add the liquid to the flour.
  4. Beat for 2 minutes on the medium speed of an electric mixer or 300 strokes by hand.
  5. Combine 1 cup of flour and the yeast.
  6. Add to the batter.
  7. Beat for 2 minutes on medium speed or 300 strokes by hand.
  8. Stir in the oats and caraway with a wooden spoon.
  9. Stir in enough additional flour to make a stiff dough.
  10. Turn out onto a floured board.
  11. Knead until smooth, 8 to 10 minutes.
  12. Place in a greased large bowl.
  13. Brush the top with vegetable oil.
  14. Cover with a damp kitchen towel and let rise in a warm place until double in size, about 1 hour.
  15. Punch the dough down.
  16. Divide it in half and shape to form two loaves.
  17. Place in two greased 8 ½ " x 4 ½ " loaf pans.
  18. Brush with melted margarine or butter.
  19. Cover and let rise until nearly double in size, about 1 hour.
  20. When almost doubled, preheat the oven to 375°F.
  21. Bake for about 40 minutes or until brown.
  22. Cool before slicing.

Nutritional information

Per slice:

  • 78 calories | 2g protein | 16g carbohydrate | 1g fat | 181mg sodium
  • 1 starch exchange