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Hearty Oatmeal Bread

A beautiful yeast bread combining 100% stoneground whole wheat flour with rolled oats and bean flour.


Place rolled oats in a large bowl; pour boiling water over oats and let stand 30 minutes. Add molasses, oil and salt. Dissolve yeast in warm water and add to oat mixture. Beat well and then add bean flour. Work in enough whole wheat flour to make a medium-soft dough. Turn out onto a floured board and knead until smooth, about 10 minutes.

Put dough in an oiled bowl, turning to coat. Cover and let rise in a warm place until doubled, about 1 hour. Divide and shape into 2 loaves and place in loaf pans that have been sprayed with nonstick vegetable coating. Cover and let rise until doubled, about 45 minutes.

Preheat oven to 400 degrees. Place pans on middle rack of oven and bake for 10 minutes. Reduce heat to 350 degrees and bake for 30-40 minutes, or until the loaves sound hollow when tapped. Cool on wire racks. Brush tops of loaves with butter for a soft crust. Makes 2- 1 lb. loaves (about 26 slices).

Serving Size: 1 Slice (88g)
Calories 200, Calories from Fat 25, Total Fat 2.5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 35mg, Total Carbohydrates 39g, Dietary 7g, Sugars 6g, Protein 7g.
Hearty Oatmeal Bread


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Products Used in this Recipe


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Whole Wheat Flour

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Flours & Meals
White Bean Flour

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Gluten Free
Active Dry Yeast

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Baking Aids
Sea Salt

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