| RECIPE
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Honey oat wheat bread
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1 package active dry yeast
3/4 cup warm milk
2 tablespoons honey
2 tablespoons vegetable oil
1 teaspoon salt
1 1/2 cups all-purpose flour, plus more as necessary
2 cups whole-wheat flour
1 cup rolled oats
1 tablespoon (or so) butter
Put 3/4 cup warm water in a large bowl. Sprinkle with yeast, and let
stand 5 minutes. Stir to dissolve. Add milk, honey, oil, salt and
all-purpose flour. Blend well. Stir in whole-wheat flour and oats.
Turn dough onto a floured surface, and knead until smooth and elastic,
about 6 to 8 minutes, adding enough flour to make a soft dough that's
not sticky. Place the dough in a lightly greased bowl, and lightly
grease the top. Cover, and let rise in a warm, draft-free place until
doubled in size, about 45 minutes.
Punch dough down. Remove dough to lightly floured surface. Roll in a
12-by-18-inch rectangle. Beginning with the short end, roll up tightly
as for a jelly roll. Pinch seam and ends to seal.
Grease a 9-by-5-inch loaf pan. Place the dough seam-side down in the pan. Cover, and let rise until double, about 45 minutes.
Heat the oven to 375 degrees.
Place pan in oven, and bake 35 minutes. Remove bread from pan, brush the top with melted butter and cool on wire rack.
Makes 12 slices.
Recipe Sourced from Steve Udelhoven's
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