- Course: Breakfast/Desert
- Cuisine: American
- Prep time: 3 hours 40 minutes
- Cook time: 34 minutes
- Total time: 4 hours 15 minutes
Enjoy Delicious REAL Bread without Worrying about Your Health, Your Blood Sugar... or Your Waistline!
INGREDIENTS:
MAKES 2 LOAVES- 15ml/1 tablespoon active dry yeast
- 50ml/2fl oz/¼ cup lukewarm water
- 65g/2½oz/⅔ cup rolled oats (not quick cook)
- 450ml/¾ pint/scant 2 cups milk
- 10ml/2 tsp salt
- 50ml/2fl oz/¼ cup oil
- 50g/2oz/¼ cup soft light brown sugar
- 30ml/2 tablespoon honey
- 2 eggs, lightly beaten
- 25g/1oz wheatgerm
- 175g/6oz/½ cups soya flour
- 350g/12oz/3 cups strong wholemeal (whole-wheat) bread flour
- About 450g/1lb/4 cups strong white bread flour
STEPS:
- Preheat the oven to 190°C/375°F/ Gas 5.
- Combine the yeast and water, stir, and leave for 15 minutes to dissolve.
- Place the oats in a large bowl. Scald the milk, then pour over the rolled oats.
- Stir in the salt, oil, sugar and honey. Leave until lukewarm.
- Stir in the yeast mixture, eggs, wheatgerm, soya and wholemeal flours. Gradually stir in enough white flour to obtain a rough dough.
- Transfer the dough to a floured surface and knead, adding flour if necessary, until smooth and elastic. Return to a clean bowl, cover and leave to rise in a warm place until doubled in volume, about 2½ hours.
- Grease two 21 x 12cm/8½ x 4½in bread tins (pans). Knock back (punch down) the risen dough and knead briefly.
- Divide the dough into quarters. Roll each quarter into a cylinder 4cm/1½in thick. Twist together 2 cylinders and put in a tin; repeat for the remaining pieces.
- Cover and leave to rise until doubled in size, about 1 hour.
- Bake for 45-50 minutes, until the bottoms sound hollow when tapped lightly. Cool on a rack.
VARIATIONS
Different flours may be used in this recipe, such as rye, barley, buckwheat or cornmeal. Try replacing the wheatgerm and the soya flour with one or two of these, using the same total amount.