Oatmeal Bread
| 6 cups | all purpose flour | 1.5 L |
| 2 ¾ tsp | salt | 12 ml |
| 2 ¾ cups | quick oats any kind | 625 ml |
| 1 ¾ cups | water | 375 ml |
| ¼ cup | sugar | 50 ml |
| 1 ¼ cups | milk | 325 ml |
| 2 packages | quick-rising yeast | 2 packages |
| ¼ cup | margarine or butter | 50ml |
Instructions:
In large mixing bowl, combine 750 mL 3 cups flour, oats, sugar, yeast and salt; mix well. Heat water, milk and margarine until warm 50°C to 55°C 120°F to 130°F. Add to flour mixture. Blend at low speed of electric mixer until moistened; beat 3 minutes at medium speed. By hand, gradually stir enough remaining flour to make a firm dough.
Lightly grease large bowl. Turn dough out onto lightly floured surface. Knead 5 to 8 minutes or until smooth and elastic. Shape to form ball; place in prepared bowl, turning once. Cover; let rise in warm place 30 minutes or until double in size.
Grease two 20 x 10 cm 8 x 4" or 25 x 15 cm 9 x 5" loaf pans. Punch down dough. Cover; let rest 10 minutes. Divide dough in half. Shape to form 2 loaves; place in prepared pans. Brush lightly with additional melted margarine; sprinkle with additional oats, if desired. Cover; let rise in warm place 10 to 15 minutes or until nearly double in size. Heat oven to 190°C 375°F. Bake 45 to 50 minutes or until dark golden brown. Remove from pans; cool on wire rack.
Yield: 2 loaves.
Yeast Dough Tips
Mix in only enough flour so dough leaves the side of the bowl and is easy to handle.
To knead fold dough toward you. With heals of your hand push the dough away from you with a short rocking motion. Move dough a quarter turn and repeat.
Place dough in a large greased bowl turning dough to grease all sides. Dough should rise until double in size. Press fingertips about ¾ inch into dough. If indentations remain dough has risen enough.
Gently push fist into dough to deflate. This releases large air bubbles to produce a finer texture in traditional loaves.
How to shape loaves.
Flatten dough with hands or rolling pin into 18x9 inch rectangle.
Tightly roll dough towards you beginning at the 9inch side.
Pinch edge of dough into roll to seal.