Sunday, February 21, 2010

Oatmeal Bread

Here is the second standard bread that I like to make regularly. It is probably better nutritionally than the Country White Bread recipe is because of the oats and honey. This one rises nicely and makes a good sized loaf that will last my family two or three days, unless someone is on a bread binge. This recipe also comes out of the the booklet that came with my bread machine (Breadmaker Guide & Cookbook, Regal KitchenPro Collection Model #'s K6742 and K6743, page 30). I have made a couple of small modifications based on using the recipe and for personal taste.


Oatmeal Bread

9 to 11 ounces Water
1 1/2 tsp Salt
2 tbs Honey
1 1/2 tbs Butter, melted
2/3 cup Old Fashioned Rolled Oats
2 tbs Flax Seed Meal (optional)
3 1/4 cups Bread Flour
2 tsp Bread Machine Yeast

Place ingredients into the bread machine baking pan in the order listed (i.e., wet things first then dry ingredients with the yeast being last). Use a Large-Light or Large-Dark setting to cook.


If your machine does not have a Large Loaf setting try it on a regular setting to see how it works. If you have trouble getting it to work out for you, let me know and I can send you the small loaf version of the recipe.

This recipe will work with a timer setting, if your machine is so equipped.

Also, pay attention to and regulate the moisture content via the amount of water you use. In the winter time, when humidity is nonexistent, I use every bit of 11 ounces. However, in the summer, when its 80% humidity I only use 9 or 10 ounces.

No comments:

Post a Comment