OATMEAL WHEAT BREAD
OATMEAL WHEAT BREAD
Ingredients
- 2 to 2-1/2 c. flour
- 1 c. rolled oats
- 2 tsp. salt
- 3 pkgs. yeast
- 1-3/4 c. water
- ½ c. corn syrup
- ½ c. oleo or butter
- 2 eggs (reserve one egg white)
- 2 c. whole wheat flour
- 1 c. rye flour
- 1 Tbsp. water
- 4 tsp. sesame seed
Instructions
- In large bowl, combine 1-1/2 cups flour, oats, salt and yeast; blend well. In medium saucepan, heat water, corn syrup and margarine until very warm. Add warm liquid and eggs to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand (or with dough hook) stir in whole wheat flour and rye flour to form a soft dough.
- On floured surface, knead in up to 1 cup white flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and towel. Let rise in warm place until light and doubled in size, about 1 hour. Punch down dough. Divide into 2 parts. Place in greased pans. Cover; let rise in warm place until light and doubled in size, about 1 hour. Combine reserved egg white and 1 tablespoon water, brush over loaves. Sprinkle with sesame seed. Bake at 375 degrees, 30-40 minutes or until loaves sound hollow when tapped on bottom.
Notes
Jinny Larson
3.5.3226