Saturday, October 3, 2009
Wheat Oatmeal Quick Bread
This bread goes together just like making a quick bread. Add some ingredients, knead a bit (in the bowl), let rise for 30 minutes and bake for 20 and you have bread! Thanks, Taryn, for a delicious recipe.
Wheat Oatmeal Quick Bread - Adapted from Taryn
4 1/2 C flour (mix of flours of your choosing)
2 T sugar
1 tsp. salt
1/4 tsp. baking soda
4 1/2 tsp. yeast
2 C milk (or water)
1/2 C whole wheat flour (Yes, this is in addition to above)
1/2 C quick cook oats
1/2 C wheat germ (or more oats)
Lightly grease 2 loaf pans, and sprinkle with cornmeal (optional).
Then, combine 3 1/2 C flour, sugar, salt, baking soda and yeast. Stir well.
Heat milk until it's 120 degrees F. Add to the flour mixture and stir until moist.
Stir in remaining 1 C flour mix, whole wheat flour, wheat germ and oats. I ended up having to knead this (in the bowl) a few times to get all the flour mixed in well.
Place bread in the loaf pans. Cover, and allow to rise in a warm place for about 30 minutes.
Bake at 400 for ~25 minutes until lightly browned.
Remove bread from the pan and allow it to cool completely before wrapping to freeze, or storing in an airtight container.
This recipe makes 2 loaves -- you can easily freeze one of the loaves for later, or you can split the recipe in half and just make one loaf.
This recipe is linked to:
Ingredient Spotlight: Oats
Ingredient Spotlight: Quick Breads