Oats and Wheat Bread
By: Helen Pitlick
Published: Tuesday, December 8, 2009 - 11:58pm

Ingredients




3 1/2 cups all purpose or unbleached flour (up to 4 ½ cups)
1 1/2 cups whole wheat flour
1/4 cup brown sugar, firmly packed
2 teaspoons salt
2 packages active dry yeast
1 cup warm water
1 cup milk
3/4 cup oil
2 eggs, beaten
1 cup rolled oats
TOPPING
1 egg, beaten
1 tablespoon rolled oats
1 teaspoon sesame seeds

Preparation

1 Combine 3/4 cup water with 1/4 cup brown sugar and yeast, stir. (Proof yeast Let set about 10-15 minutes until bubbly.) Combine eggs, milk, oil and remaining 1/4 cup water, and whisk together. Add yeast mixture, oatmeal and all but 1 cup of flour. Mix in mixer with dough hook or by hand. Add as much of remaining flour as necessary (until dough pulls away from sides of bowl.) If using dough hook, knead about 3-4 minutes. If doing by hand on floured surface, knead in 1/2 to 1 cup all-purpose flour until dough is smooth and elastic, about 5 minutes. Place in greased bowl; cover loosely with plastic wrap< 2 Punch dough down several times to remove all air bubbles. Shape dough into rolls and/or small loaves. Brush dough with beaten egg; sprinkle with sesame seed or rolled oats. Cover; let rise in warm place until doubled in size; about 30 minutes. 3 Heat oven to 375F. Uncover dough. Bake at 375F for 15 to 20 minutes or until golden brown. Immediately remove from cookie sheet.

About


For Christmas bread, shape dough into Christmas tree as follows. Put half of dough into small loaf pan. Divide other half of dough into 11 pieces; shape 10 pieces into balls for tree and shape 1 piece for trunk. Begin with 1 ball for top; arrange 2 balls just below with sides barely touching. Continue arranging a row of 3 balls, then a row of 4 balls. Place rectangle at bottom of tree for trunk.