Old English Oatmeal Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 cup (3oz/90g) old-fashioned rolled oats, plus extra for sprinkling3/4 cup (6fl oz/180mL) fat free milk1/4 cup (2oz/60g) unsalted butter1 tablespoon dark molasses2-2.5 cups (10-12.5oz, 315-390g) unbleached bread flour1 teaspoon salt1 package (2.5 teaspoons) quick-rise yeast1 egg yolk mixed with 1 teaspoon water
Makes two 13oz (410g) loaves, serving size based on 8 slices per loaf.
Place the oats in a large bowl or the bowl of an electric stand mixer. In a saucepan over low heat, combine the milk, 3/4 cup water, and the butte and bring to a boil. Pour over the oats and let stand until lukewarm (110F/43C), about 30 minutes; stir often to hasten cooling. Stir in the molasses, 1.5 cups (7.5oz/235g) of the flour, the salt, and the yeast. Gradually stir in enough of the remaining flour to make a soft dough that holds its shape.
Knead by hand or with a dough hook, adding flour as needed. Knead by hand until smooth and elastic, about 10 minutes; knead by hook until the dough is not sticky and pulls cleanly from the bowl sides, 6-7 minutes.
Form the dough into a ball and place in a clean, greased bowl, turning to coat all sides. Cover with greased plastic wrap and let rise in a warm place until doubled, 45-60 minutes.
Dust a baking sheet with flour. Turn out the dough onto a lightly floured work surface and press flat. Cut in half, knead briefly, and form each half into a ball, stretching the sides down and under. Place well apart on the prepared baking sheet and flatten slightly. Cover with a clean kitchen towel and let rise until doubled, 20-30 minutes. Preheat the over to 425F (220C).
Uncover the loaves, brush with the egg-yolk mixture and sprinkle with oats. Bake until golden brown and the loaves sound hollow when tapped on the bottoms, 25-30 minutes. Unmold the loaves and transfer to a wire rack to cool.
Number of Servings: 16
Recipe submitted by SparkPeople user TLORB123.
Place the oats in a large bowl or the bowl of an electric stand mixer. In a saucepan over low heat, combine the milk, 3/4 cup water, and the butte and bring to a boil. Pour over the oats and let stand until lukewarm (110F/43C), about 30 minutes; stir often to hasten cooling. Stir in the molasses, 1.5 cups (7.5oz/235g) of the flour, the salt, and the yeast. Gradually stir in enough of the remaining flour to make a soft dough that holds its shape.
Knead by hand or with a dough hook, adding flour as needed. Knead by hand until smooth and elastic, about 10 minutes; knead by hook until the dough is not sticky and pulls cleanly from the bowl sides, 6-7 minutes.
Form the dough into a ball and place in a clean, greased bowl, turning to coat all sides. Cover with greased plastic wrap and let rise in a warm place until doubled, 45-60 minutes.
Dust a baking sheet with flour. Turn out the dough onto a lightly floured work surface and press flat. Cut in half, knead briefly, and form each half into a ball, stretching the sides down and under. Place well apart on the prepared baking sheet and flatten slightly. Cover with a clean kitchen towel and let rise until doubled, 20-30 minutes. Preheat the over to 425F (220C).
Uncover the loaves, brush with the egg-yolk mixture and sprinkle with oats. Bake until golden brown and the loaves sound hollow when tapped on the bottoms, 25-30 minutes. Unmold the loaves and transfer to a wire rack to cool.
Number of Servings: 16
Recipe submitted by SparkPeople user TLORB123.
Nutritional Info Amount Per Serving
- Calories: 109.3
- Total Fat: 3.5 g
- Cholesterol: 20.8 mg
- Sodium: 153.6 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 2.0 g
- Protein: 3.4 g
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