Nana's Oat-Wheat Bread
Nutrition
Calories: 320.05 kcalCarbohydrates: 88.49 gProtein: 20.66 gFat: 6.61 gSaturated Fat: 1.46 gCholesterol: 2.54 mgSodium: 149.93 mgFiber: 53.46 gVitamin A: 1.02525 IUCalcium: 101.36 mgIron: 13.56 mg
Ingredients
- 1/2 cup warm water 105° to 115°
- 1-1/2 packages 4 teaspoons active dry yeast
- 1 tsp sugar
- 1/4 tsp ginger
- 3 cups rolled oats
- 3-1/2 cups boiling water
- 4 tbsp butter or margarine
- 1/2 cup light molasses
- 1 tbsp salt or as desired
- 1 cup All-Bran or 100% Bran cereal
- 2 cups whole-wheat flour
- 4 to 5 cups white flour
Instructions
- Place the warm water in a small bowl, and stir in the yeast, sugar, and ginger. Set the mixture aside until the yeast starts to bubble.
- Place the oats into a large bowl, and pour the boiling water over them. Add the butter or margarine, molasses, and salt, stirring to dissolve the ingredients and combine them well.
- Add the bran cereal, whole-wheat flour, and proofed yeast mixture. Combine the ingredients well, and start adding the white flour until the dough pulls away from the sides of the bowl and can be handled easily.
- Turn out the dough on a floured board, and knead it for 8 to 10 minutes or until it is smooth and elastic. The dough will be soft rather than stiff. Place the dough in a greased bowl, turning the dough to coat it with grease. Cover the bowl with plastic wrap or a damp cloth, and set the dough in a warm, draft-free place to rise until it has doubled in bulk, about 1-1/2 hours.
- Punch down the dough, divide it into thirds, and form each third into a loaf. Place each loaf in a bread pan (9 x 5 x 3 inches or smaller), cover the pans lightly, and set them in a warm place to let the loaves rise until they have doubled in bulk, about 1 to 1-1/2 hours.
- Bake the bread in a preheated 350° oven for about 40 minutes or until the loaves sound hollow when tapped on the bottom.