Wheat and Oat Bread
- In a medium mixing bowl combine 1-1/4 cups of the all-purpose flour, the 1/3 cup oats, the yeast, and 1/2 teaspoon salt. Add the water, honey or syrup, and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes. Stir in whole wheat flour and as much of the remaining all-purpose flour as you can.
- On a lightly floured surface knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Spray a bowl with nonstick coating. Place dough in bowl; turn once. Cover; let rise in a warm place until double in size (50 to 60 minutes). Punch down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes.
- Spray an 8x4x2-inch loaf pan with nonstick coating. Shape dough into loaf; place in pan. Cover; let rise until nearly double (30 to 45 minutes). Brush with milk; sprinkle lightly with additional oats.
- Bake in a 375 degree F oven for 30 to 35 minutes or until bread sounds hollow when lightly tapped. Remove from pan. Cool on wire rack. Makes 1 loaf (16 servings).
From the Test Kitchen
Prepare and bake bread; cool completely. Freeze in a freezer container or bag up to 1 month. To serve, thaw bread at room temperature.
Nutrition Facts (Wheat and Oat Bread)
- Per serving:
- 84 kcal ,
- 1 g fat
- (0 g sat. fat ,
- 0 mg chol. ,
- 68 mg sodium ,
- 17 g carb. ,
- 1 g fiber ,
- 2 g pro.