Wheat and Oat Bread

Rolled oats and whole wheat flour impart a hearty texture and nutty wholesome flavor to this loaf.

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  • Makes: 16 servings
  • Serving Size: 1 slice
  • Makes: 1 loaf
  • Prep: 25 mins
  • Rise: 1 hr 30 mins to 1 hr 55 mins
  • Bake: 30 mins to 35 mins 375°F

Wheat and Oat Bread

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5.0 by 2 people

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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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.
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