Sweet oat loaf
- Number of Servings: 10
Ingredients
Whole Wheat Flour, 1.5 cup All-Purpose White Flour, 1.5 cup (remove)Molasses, 0.25 cup (remove)Brown Sugar, 2 tsp unpacked (remove)Olive Oil, 1 tbsp (remove)Water, tap, 1.3 cup (8 fl oz) (remove)Salt, 1 tsp (remove)*Active Dry Yeast, 1 serving (remove)*Quaker Oats - Dry, 1 cup (remove)
combine yeast and water and honey and leave for 5-10 mins until foamy
mix oats, flour molasses, salt in separate blow...remove 1 cup of the dry mixture and set aside. Add activated yeast mixture onto dry mixture and mix with wooden ladel or kneader. Slowing add the remaing dry mixture and continue to knead. When the mixture is a nice soft dough...remove from pan....knead with hands and fold...then put in a pan that is light greased with olive oil and remove and fold again. Then leave in the pan..cover with plastic and let it set for 45mins...remove...flatten dough, fold and return to pan. Set for 30mins. Remove flatten dough and fold again and leave to set for another 45mins. Then remove from pan...knead and fold...roll into a french bagette and then put in loaf pan...light greasy or pam sprayed. Let it set for another 45mins with a towel onto...can mist towel with water. After 45mins...bake at 400F for 10-15mins...trun dough over and then continue baking at 100F for another 15mins.
A less time consuming option...is to let dough set overnight. In the morning...knead, fold and roll into baguette or ball. Put in greased pan...and bake at 350F for 20mins.
Number of Servings: 10
Recipe submitted by SparkPeople user GIMALYN.
mix oats, flour molasses, salt in separate blow...remove 1 cup of the dry mixture and set aside. Add activated yeast mixture onto dry mixture and mix with wooden ladel or kneader. Slowing add the remaing dry mixture and continue to knead. When the mixture is a nice soft dough...remove from pan....knead with hands and fold...then put in a pan that is light greased with olive oil and remove and fold again. Then leave in the pan..cover with plastic and let it set for 45mins...remove...flatten dough, fold and return to pan. Set for 30mins. Remove flatten dough and fold again and leave to set for another 45mins. Then remove from pan...knead and fold...roll into a french bagette and then put in loaf pan...light greasy or pam sprayed. Let it set for another 45mins with a towel onto...can mist towel with water. After 45mins...bake at 400F for 10-15mins...trun dough over and then continue baking at 100F for another 15mins.
A less time consuming option...is to let dough set overnight. In the morning...knead, fold and roll into baguette or ball. Put in greased pan...and bake at 350F for 20mins.
Number of Servings: 10
Recipe submitted by SparkPeople user GIMALYN.
Nutritional Info Amount Per Serving
- Calories: 219.9
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 239.9 mg
- Total Carbs: 45.7 g
- Dietary Fiber: 3.2 g
- Protein: 5.2 g
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