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Irish Oatmeal Bread

Source of Recipe

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Irish Oatmeal Bread

Cooking Light - January 2004 - Judy Lockhart,
9 reviews rate this recipe 4 of 5 stars.
2 loaves, 14 servings per loaf (serving size: 1 slice)

This recipe yields a dense dough, so use a stand mixer for mixing. Make sure the oatmeal mixture is cool before combining with the yeast mixture. If you have oatmeal at breakfast and make a sandwich with this bread for lunch, you can meet the recommended 1-1/2 cups oatmeal per day. Irish Oatmeal Bread recipes are also a big hit on St. Patricks Day.

Ingredients:
2-1/4 cups boiling water
1-3/4 cups steel-cut oats
1 tablespoon salt
3 tablespoons butter
3 tablespoons light brown sugar
Dash of granulated sugar
2 packages dry yeast (about 2 1/4 teaspoons each)
1/2 cup warm water (100� to 110�)
3-1/4 cups all-purpose flour, divided
3 cups whole wheat flour
Cooking spray
1 large egg, lightly beaten

Preparation:
Combine the first 5 ingredients in the bowl of a stand-up mixer, and let stand 25 minutes.

Dissolve granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to oat mixture. Lightly spoon flours into dry measuring cups; level with a knife.

Gradually add 2 3/4 cups all-purpose flour and 3 cups whole wheat flour to oat mixture. Beat at medium speed until well blended. Turn dough out onto a floured surface.

Knead until smooth and elastic (about 8 minutes); add enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85�), free from drafts, 1 hour or until doubled in size.

(Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half.

Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 14 x 8-inch rectangle on a floured surface.

Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each loaf, seam sides down, in a 9-inch loaf pan coated with cooking spray.

Cover and let rise 30 minutes or until doubled in size.
Preheat oven to 350�.

Uncover dough, and brush egg evenly over loaves. Bake at 350� for 45 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pan, and cool on wire racks.

1/28 of recipe equals: Calories 154 (Calories from fat 15 %); Fat 2.5 g (Satfat 1 g, Monofat 0.7 g, Polyfat 0.4 g); Protein 5.1 g; Carbohydrate 28.9 g; Fiber 3 g; Cholesterol 11 mg; Sodium 267 mg