Oatmeal Casserole Bread
A scratch baker’s delight, this great tasting bread doesn’t require any kneading or shaping. It’s even better with a thick layer of cream cheese and thinly sliced apples.
- Combine water and oats in large bowl. Stir in molasses, salt and oil. Cool to room temperature.
- Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water. Sprinkle in yeast. Let stand 10 minutes, then stir well.
- Add dissolved yeast and 2 cups (500 mL) white flour to oat mixture. Beat on low speed of electric mixer 1/2 minute then on high speed for 3 minutes, scraping sides of bowl often.
- Stir in whole wheat flour, then remaining white flour, until thoroughly blended. Use enough flour to make a soft, non-sticky dough.
- Cover with greased waxed paper and tea towel.
- Rise in warm place (75°-85°F/24°-29°C) until doubled (45 to 60 minutes). Punch down.
- Beat with wooden spoon. Spread in 2 greased (1 1/2 qt/1.5 L each) casseroles or soufflé dishes.
- Cover with tea towel and let rise in warm place until dough is 1" (2 cm) above top of pan (30 minutes).
- Preheat oven to 375°F/190°C.
- Bake on lower oven rack of preheated oven for 25 to 35 minutes, or until golden.
- This recipe makes 2 loaves. This bread can also be baked in two 8 1/2" x 4 1/2" (1.5 L) loaf pans.
|Per 2 slices||105 g|
|Saturated Fat||0.5 g|