* Exported from MasterCook *
Bread, Multigrain Oatmeal
Recipe By : Shulie Madnick
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1/2 cup water -- warm
4 1/2 tsp Active Dry Yeast -- (two 1/4oz packets)
1 1/4 cups water -- boiling
3/4 cup quick-cooking oats
1/4 cup wheat -- cracked
1/4 cup vegetable oil
1 tsp salt
1/4 cup flax seeds
1/4 cup sunflower seeds
2 large eggs -- lightly beaten
1 cup whole wheat flour
2 cups bread flour
Topping
1 large egg -- lightly beaten
3 TBSP quick-cooking oats
2 TBSP flax seeds
This particular recipe yields such a light and airy loaf that I can
see pairing it perfectly at any meal during the day. A toasted slice
of multigrain oatmeal with a homemade jam or marmalade in the
morning, or a freshly baked slice with a vibrant yolk fried egg for
dinner at night, or paired with avocado and alfalfa sprouts or
arugula on a picnic lunch.
In small bowl, dissolve 1 tsp sugar in warm water. Stir in Active Dry
Yeast; let stand for 10 minutes, or until foamy.
In a mixer bowl, combine remaining sugar, boiling water, rolled oats,
cracked wheat, oil and salt; let stand for 20 minutes. Stir in yeast
mixture, flax seeds, sunflower seeds and whisk the eggs in with an egg beater.
With a rubber spatula, incorporate in the whole wheat flour and 2
cups of bread flour. Attach the hook attachment of the mixer and
knead on low setting for 7 to 10 minutes or until smooth and
elastic, adding more flour if necessary.
Lightly grease the mixer bowl, turning the dough to coat all over.
Cover with plastic wrap; let rise in warm draft-free place for 1 hour.
Grease two 8 x 4" (1.5 L) loaf pans; set aside.
Punch down dough; turn out onto lightly floured surface. Divide dough
in half; knead each portion into ball. Using rolling pin, gently roll
each into rectangle the length of loaf pan. Roll up into cylinder;
pinch along bottom to seal. Fold each end of loaf in and pinch to
seal. Place into prepared pans. Cover and let rise in warm draft-free
place for about 1 hour or until doubled in bulk.
Brush egg over loaves, sprinkle with topping of rolled oats and flax
seeds. Bake in center of 375F (190C) oven for about 30 to 35 minutes
or until loaves are golden brown and sound hollow when tapped on
bottom. Remove from pans; let cool on racks.
Review: Gorgeous loaf, Shulie! Crumb looks really good. Love the flax
seeds in there.
Review: Lovely loaf of bread & perfectly baked.
Source:
"adapted from Red Star Yeast"
S(Internet address):
http://www.foodwanderings.com/2012/02/multigrain-oatmeal-bread.html
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Per Serving (excluding unknown items): 218 Calories; 8g Fat (30.5%
calories from fat); 7g Protein; 31g Carbohydrate; 3g Dietary Fiber;
40mg Cholesterol; 150mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2021 - 0224