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  Recipe Home » Diabetic » HEARTY OATMEAL BREAD
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  HEARTY OATMEAL BREAD
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 261
Ingredients:
5-1/4 C. all purpose flour
1/2 C. flour (use as needed)
1 tsp. salt
2-1/4 C. milk
1/4 C. margarine or butter
1/4 C. sugar
2 envelopes active dry yeast, or 2 Tbls. active dry yeast
2 C. quick cooking oats
1 Tbls. caraway seeds
Instructions:
Stir together 2 C. of flour and the salt in a large bowl. Heat the milk, margarine and sugar together over low heat until the margarine is soft. Add the liquid to the flour. Beat for 2 minutes on the medium speed of an electric mixer, or 300 strokes by hand. Combine 1 C. of flour and the yeast. Add to the batter. Beat for 2 minutes on medium speed, or 300 strokes by hand. Stir in the oats and caraway with a wooden spoon. Stir in enough additional flour to make a stiff dough. Turn out onto a floured board. Knead until smooth, 8 to 10 minutes. Place in a greased large bowl. Brush the top with vegetable oil. Cover with a damp kitchen towel and let rise in a warm place until doubled in size, about 1 hour. Punch the dough down. Divide it in half, and shape to form two loaves. Place in two greased 8-1/2 by 4-1/2 inch loaf pans. Brush with melted margarine or butter. Cover and let rise until nearly doubled in size, about 1 hour. When almost doubled, preheat the oven to 375 degrees F. Bake for about 40 minutes, or until brown. Cool before slicing.
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