* Exported from MasterCook *
Bread, Oat-Wheat
Recipe By :Covert Bailey
Serving Size : 40 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons margarine
5 teaspoons salt
2 1/2 cups oatmeal -- uncooked
1/2 cup powdered milk
3/4 cup molasses
4 1/2 cups boiling water
2 packages active dry yeast
4 1/2 cups whole wheat flour -- stone ground
6 cups white flour -- unbleached
Note that this recipe has 13 cups of flour plus oatmeal. Consider
cutting it by a factor of 2, 3, or 4 unless you like mixing and
kneading a really big batch of dough.
Place the margarine, salt, oatmeal, powdered milk and most of the
molasses in a large bowl. Add 4 cups of the boiling water and stir
until the margarine has melted. Add the yeast to the remaining 1/2
cup of cooled water (105-155 F) to which a small amount of the
molasses has been added. Add the yeast mixture to the oatmeal
mixture. Stir in the whole-wheat and white flours. Add the flour
until the dough is no longer sticky. Cover the dough with a towel.
Let it rise until it doubles in bulk. Knead the dough and shape it
into loaves. Place in lightly greased or nonstick bread pans. Cover
the pans and let the dough rise again until it doubles in bulk. Bake
at 375 F for about 40 minutes. Remove the loaves from the pans
immediately and place them on a rack to cool.
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Per Serving (excluding unknown items): 169 Calories; 2g Fat (12.3%
calories from fat); 5g Protein; 32g Carbohydrate; 3g Dietary Fiber;
2mg Cholesterol; 290mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.