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Honey Oatmeal Bread Recipe

Honey Oatmeal Bread

1/2 cup
2 and 1/4 teaspoons or 1 pkg.
2 cups
1 cup
1/2 cup
2 Tablespoons
2 teaspoons
4 and 1/2 cups
warm water
dry active yeast
boiling water
old fashion oatmeal
coconut oil or butter
whole wheat flour

Oven Temp: 350°
Recipe Cooking Time: 30 – 35 minutes
Pan Type: 2 – 9 x 5" loaf pans

Honey Oatmeal Bread Directions

Preheat Oven.

Heat 2 cups of water to boiling.
In an extra large bowl suitable for mixing bread, place the oatmeal, honey, coconut oil or butter and salt. Pour the boiling water into the bowl and stir. Let the mixture set for 1 hour, mix will become syrupy. Ten minutes before your hour is up mix the yeast and 1/2 cup of warm water, (temp should be about 110 degrees) stir to mix and let set for ten minutes until cloudy.

Add the yeast mixture into the oatmeal along with 2 cups of the whole wheat flour. Mix by hand until smooth.
Add the remaining flour 1/2 cup at a time until the dough is easy to work with. Turn the dough out onto a lightly floured surface. Knead in enough of remaining flour to make dough smooth and no longer sticky. Place the kneaded dough into a greased bowl. Turn the dough over one time to grease the top. Cover dough with a clean towel. Let rise in warm place until it doubles in bulk, takes 1 hour. Punch the dough down to deflate it and seperate into 2 pieces. Place each half of the dough into the well greased loaf pans.

Cover with a clean towel and let rise until honey oatmeal bread dough doubles in size, about 40 minutes.

Bake the honey oatmeal bread in a preheated oven for allotted time or until golden brown. When the bread loaf sounds hollow when tapped with fingers, it's done. Place onto wire racks to cool.

Honey Oatmeal Recipe Yields: 2 loaves

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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