For those of us who love to bake our own bread, here’s a recipe that you will want to try. It’s a find! The health benefits of oatmeal and whole wheat combined with a little bit of grated orange peel and a touch of cinnamon. This is a wow!
There is nothing – I mean absolutely nothing – that compares to baking bread. There’s the stress reduction exercise of kneading it, the aroma-therapy from baking it, the amazing taste of it, and the complete feeling of being at one with the world that you made it yourself.
If you are a toast-lover, this bread recipe is for you. It makes wonderful toast. The hint of orange is lovely when the outside is a bit crispy and the inside soft and warm, covered with a thin layer of melted butter. Yum!
Oatmeal Bread Recipe
Ingredients for Oatmeal Bread Recipe:
- 1 ½ cups oatmeal (old fashioned whole oats, not instant)
- 2 cups boiling water
- 2 tsp. salt
- 2 tablespoons butter
- 1 package dry yeast
- ¼ cup warm water (between 105 degrees and 115 degrees)
- 2 cups whole wheat flour
- 4 – 5 cups white flour
- 6 tablespoons brown sugar
- 1 tsp. grated orange rind
- ½ tsp. cinnamon
Directions for making Oatmeal Bread:
Put the oatmeal in a large bowl. Pour the 2 cups boiling water over it. Stir in the salt and butter. Set aside to cool.
Dissolve the yeast in the ¼ cup warm water with a pinch of brown sugar. (If you aren’t used to working with yeast, know that the water can’t be too hot to too cool – use a thermometer to make sure that it’s between 105 degrees and 115 degrees. Putting in a pinch of sugar is called “proofing”. You are proving that your yeast is active.) Let the yeast/water/sugar mixture sit for 10 minutes. If, after that period of time, the mixture is foamy, your yeast is active and you can continue the recipe.
Add the 2 cups whole wheat flour and 1 cup of the white flour to the oatmeal mixture along with the brown sugar, orange rind, and cinnamon. Mix well. Add a little more flour, 1 cup at a time, until the mixture forms a dough.
On a floured surface, knead the dough until smooth and elastic – about 10 minutes. Knead in as much of the flour as necessary – be careful not to use too much or your bread will be tough.
Put the dough into an oiled bowl and turn the dough over so that the oil is smeared on the top of the dough (so it won’t stick to the towel). Cover the dough with a towel and place in a draft-fee, warm location so that it can rise (make sure that the location isn’t too warm or too cool – this will allow the yeast to work). It will take about 1 – 1 ½ hours for the dough to double in size.
With a floured fist, punch the dough down. Put it back on the kneading surface and knead it once again for 1 minute (don’t incorporate any more flour into the dough). Separate the dough into 2 equal parts and form each into a loaf. Place each part in an oiled bread pan. Cover with a towel and let rise again until the dough fills the pans and is rounded on top.
Bake in a preheated 400 degree oven for about 35 – 40 minutes. Remove from the pans and spread melted butter over the tops of each loaf. Cool before slicing.
(Adapted from Secrets of Better Cooking, 1973)
Other delicious bread recipes:
Homemade focaccia bread recipe – amazing and easier than you think
Best white bread ever – no kidding
Molasses bread recipe – makes the world’s best toast
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