Friday, August 19, 2011

Oat-y-licious Wheat Bread


On a recent hunt to lower my hubby’s borderline cholesterol I’ve been doing a lot of research to control it more with the foods we eat rather then starting medication. Oatmeal is a great simple ingredient to try and eat daily if you can. It can be added to a number of things such as cookies, pancakes, shakes, etc. My neighbor’s husband is having the same struggle, except the problem she has is everyone in their house hates oatmeal and gags at the texture of it. Here’s an easy way to sneak in oatmeal without the oat-y texture. Try oatmeal flour, you can substitute it in most of your recipes that use flour just the same as you would wheat flour. This recipe comes from the back of the container the oat flour came in and I was surprised how simple and yummy it was. You don’t have that oat taste it seemed more like a whole wheat bread to me.

Oat-y-licious Wheat Bread
(Adapted from Bob’s Red Mill)

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1 cup Warm Water (110°F)
2 Tb. Butter, melted
2 Tb. Sugar
1/2 tsp. Sea Salt
1-1/2 cups Org. Hard White Whole Wheat Flour
1 cup White Flour, Unbleached
1/2 cup Oat Flour
2 tsp. Yeast, Active Dry

Place warm water and sugar in large bowl; sprinkle yeast on top.


Let stand for 5 minutes to proof. In a separate bowl, combine flours and salt and mix well.


Add melted butter to yeast mixture, followed by the flour mixture.


Stir to combine and place on flat surface for kneading. Knead for 5-8 minutes, until dough is elastic.


Place in greased bowl, cover and let rise for 1 hour.


Punch down dough and let rest for 5 minutes.


Shape dough and place into a greased loaf pan.


Cover and let rise for 1 hour, or until doubled.


Bake at 350°F for 40-45 minutes. Allow to cool completely before cutting.  Makes 1 loaf (12 slices).


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