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Oat Wheat Bread Recipe

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This recipe for Oat Wheat Bread, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Broadbent
Added: Saturday, July 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c dry milk
1 qt hot tap water
3 tbsp yeast (not quick-rising)
1 tbsp salt
1 c honey, Splenda, or sugar
2/3 c light olive or canola oil
1/3 c molasses
2 c oat flour (put rolled oats in baggie and roll with rolling pin)
1 c vital wheat gluten
3 c whole wheat flour
6 more cups whole wheat flour

Directions:
Directions:
Place milk powder in blender. Add enough water to dissolve milk. Add enough water to equal 6 cups liquid (foam does not count). Pour in mixer. Add other ingredients and combine well. Add oat flour, wheat gluten, and 3 C whole wheat flour to liquid, mix 5-10 minutes or longer, until gluten develops (starts to look stringy and more shiny). Slowly add 3 more cups whole wheat flour with mixer running. Continue mixing several more minutes (at least 5 minutes). Add up to 3 more cups flour even more gradually. Mix well between additions. Sides clean when just about done. Add just less flour than think it should take then let mix several more minutes. Dough will thicken as it mixes. Let rise in mixer until twice size. Turn mixer on for a couple of turns to punch down. Wet smooth surface with a little water. Pour out dough. Divide and shape into 5 loaves. Let rise until mounded in pan. Bake 350 for 35 minutes. Transfer immediately from pans to wire rack. Brush tops with butter and sprinkle on a few oats.

Number Of Servings:
Number Of Servings:
Five 1-pound loaves

 

 

 

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