Nicole Ciuppa, RDN
Oatmeal Wheat Bread
Yield: One 9 x 5 inch bread loaf
1 cup old fashioned rolled oats
1 cup boiling water
1/2 cup warm water
1 package equivalent to 2 1/4 teaspoon active yeast
2 1/2 cups unbleached all purpose flour
2 Tablespoon light brown sugar
1 teaspoon salt
2 Tablespoons allergy free butter substitute, cut into small pieces
Boil 1 cup of water in a sauce pot and once at a boil, turn off and pour in the oats. Let sit until it becomes room temperature.
In a cup, mix together 1/2 cup warm water (110-115 F) and yeast. Let sit until it becomes foamy. Be patient as this can take a few minutes.
In a large bowl, add the flour, brown sugar, and salt. Then add the cooled oats, foamed yeast, and allergy free butter substitute pieces. Mix until everything is combined well and a rough dough forms.
Turn dough onto a floured surface and knead for 5-6 minutes until elastic. Add additional flour if the dough becomes too sticky while kneading.
Place dough in a large greased bowl. Cover with plastic wrap or a kitchen towel and allow to rise until double in size (about an hour).
Turn dough onto a lightly floured surface and gently shape into a loaf that fits a 9 x 5 inch loaf pan. Cover the same as step 5 and let rise until doubled in size.
Preheat your oven to 375 F. After the dough is double in size, remove the cover, and place in the oven. Lower the temperature to 350 F and bake for 30-40 minutes.
Remove from the loaf pan, and let cool on a wire rack . . . or be the impatient baker, like me, and eat it warm!
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