OATMEAL SEED WHOLE WHEAT BREAD

Name: OATMEAL SEED WHOLE WHEAT BREAD Recipe
Prep time: 120 min
Cook time: 35 min
Total time: 155 min
Yield: 54
Ingredients: 1.5 cup (8 fl oz) Water tap boiling add to; 2 serving Old Fashioned Quaker Oatmeal- Plain (1/2 cup dry); Combine:; 2 serving Agave nectar syrup (1Tbsp 21g); .5 cup Honey; 3 tbsp Extra Virgin Olive Oil; 1.75 tsp Salt; 2 tsp Yeast Fleischmann's Active Dry 1/4oz/7gm Pkt (1tsp/3.2gm (2 packs of dry yeast); 2 cup (8 fl oz) Water tap lukewarm; Set this liquid aside for five minutes.; Combine and stir:; 5 cup King Arthur 100% Unbleached White Whole Wheat Flour; 27 gram seeds : sesame black; 4 tbsp Flax seeds; Add the flour & seed mix to the oatmeal mix. Stir. Slowly add the yeast liquid and keep stirring. When mix gets too stiff to stir mix with your hands. Pull it our of the bowl place on floured surface and knead.; Place in clean oiled bowl cover for 60 minutes until dough doubles in size. Then turn out again on floured surface knead separate into loaf pieces (10 small 2 large or 4 medium). Set these into well buttered loaf pans to rise until doubled. Cover with cloth. Takes about 45 minutes.; Preheat oven to 400 degrees. Cook loaves for 5 minutes.; Reduce heat to 350 and cook for 30 minutes longer for small loaves. If making two LARGE loaves cook for 40 minutes instead or until loaves sound hollow when thumped on bottom.; Cool on wire racks. Brush tops with butter for tender crust. Leave as is for chewy artisan crust. Bread will freeze or will be good for gifts.

Minutes to Prepare: 120
Minutes to Cook: 35

Number of Servings: 54

Ingredients

1.5 cup (8 fl oz) Water, tap boiling add to 2 serving Old Fashioned Quaker Oatmeal- Plain (1/2 cup dry) Combine:2 serving Agave nectar syrup (1Tbsp, 21g) .5 cup Honey 3 tbsp Extra Virgin Olive Oil 1.75 tsp Salt 2 tsp Yeast, Fleischmann's Active Dry 1/4oz/7gm Pkt (1tsp/3.2gm (2 packs of dry yeast)2 cup (8 fl oz) Water, tap lukewarm Set this liquid aside for five minutes.Combine and stir: 5 cup King Arthur 100% Unbleached White Whole Wheat Flour 27 gram seeds : sesame black 4 tbsp Flax seeds Add the flour & seed mix to the oatmeal mix. Stir. Slowly add the yeast liquid and keep stirring. When mix gets too stiff to stir, mix with your hands. Pull it our of the bowl, place on floured surface and knead. Place in clean oiled bowl, cover for 60 minutes until dough doubles in size. Then turn out again on floured surface, knead, separate into loaf pieces (10 small, 2 large or 4 medium). Set these into well buttered loaf pans to rise until doubled. Cover with cloth. Takes about 45 minutes. Preheat oven to 400 degrees. Cook loaves for 5 minutes. Reduce heat to 350 and cook for 30 minutes longer for small loaves. If making two LARGE loaves, cook for 40 minutes instead, or until loaves sound hollow when thumped on bottom. Cool on wire racks. Brush tops with butter for tender crust. Leave as is for chewy artisan crust. Bread will freeze, or will be good for gifts.

Directions

Preheat oven to 400 degrees. Cook loaves for 5 minutes.
Reduce heat to 350 and cook for 30 minutes longer for small loaves. If making two LARGE loaves, cook for 40 minutes instead, or until loaves sound hollow when thumped on bottom.

Serving Size: 54 one ounce slices from 10 small loaves

Number of Servings: 54

Recipe submitted by SparkPeople user REVCORNIE.

Servings Per Recipe: 54

Nutritional Info Amount Per Serving

Calories: 67.3
Total Fat: 1.6 g
Cholesterol: 0.0 mg
Sodium: 75.9 mg
Total Carbs: 11.1 g
Dietary Fiber: 1.5 g
Protein: 1.9 g

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