Whole Wheat Oat and Mustard Bread
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 99.4
- Total Fat: 3.0 g
- Cholesterol: 15.8 mg
- Sodium: 23.2 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 1.6 g
- Protein: 2.9 g
View full nutritional breakdown of Whole Wheat Oat and Mustard Bread calories by ingredient
Introduction
A basic whole wheat bread with some mustard and oats for texture and flavor. It's otherwise 50-50 white and whole wheat flour A basic whole wheat bread with some mustard and oats for texture and flavor. It's otherwise 50-50 white and whole wheat flourNumber of Servings: 20
Ingredients
-
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1/2 cup rolled oats
2 Tbsp mustard (yellow, Dijon, honey ...)
1/4 cup milk (any non-flavored type)
1/4 cup butter, melted
1 egg
2 Tbsp sugar (can use white, brown, honey, molasses ...)
3/4 cup water
1 tsp salt
1 tsp active dry yeast
1/4 cup water, about 100F
Directions
1. mix yeast in 1/4 cup water, about 100F, and set aside for 5-10 minutes to proof
2. mix dry ingredients. Add mustard, milk, water, butter, and stir vigorously until well blended. Set aside for 5-10 minutes
3. stir in yeast mixture and stir until well-integrated; then turn out on lightly-floured surface and knead 10-15 minutes, adding additional flour as necessary so that the dough is not too sticky
4. shape into a ball and place in a lightly oiled bowl; cover with plastic wrap or a towel and set in a warm place to rise until doubled, one to two hours
5. punch down dough, roll out, and either shape into a loaf or a boule, and place in a lightly-greased pan to form and proof. Proof about an hour or until doubled in size
6. bake at 375F for about 35 minutes or until an internal temperature of 200F is reached and/or it sounds hollow when tapped
7. place on a rack to cool
Serving Size: Makes 20 slices
Number of Servings: 20
Recipe submitted by SparkPeople user SPKRAUSE.
2. mix dry ingredients. Add mustard, milk, water, butter, and stir vigorously until well blended. Set aside for 5-10 minutes
3. stir in yeast mixture and stir until well-integrated; then turn out on lightly-floured surface and knead 10-15 minutes, adding additional flour as necessary so that the dough is not too sticky
4. shape into a ball and place in a lightly oiled bowl; cover with plastic wrap or a towel and set in a warm place to rise until doubled, one to two hours
5. punch down dough, roll out, and either shape into a loaf or a boule, and place in a lightly-greased pan to form and proof. Proof about an hour or until doubled in size
6. bake at 375F for about 35 minutes or until an internal temperature of 200F is reached and/or it sounds hollow when tapped
7. place on a rack to cool
Serving Size: Makes 20 slices
Number of Servings: 20
Recipe submitted by SparkPeople user SPKRAUSE.
