Irish Oatmeal Bread

16
Servings
3.5h
Prep Time
1h
Cook Time
4h 30m
Ready In


"Recipe source: Bon Appetit (February 1990) makes 2 loaves"

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (93.2 g)
  • Calories 176.3
  • Total Fat - 3.2 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0 mg
  • Sodium - 250.8 mg
  • Total Carbohydrate - 33.8 g
  • Dietary Fiber - 5.5 g
  • Sugars - 4 g
  • Protein - 6 g
  • Calcium - 19.2 mg
  • Iron - 2 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.3 mg

Step 1

In a bowl place 1 cup oatmeal and stir in the hot water and let stand for 1 hour.

Step 2

In a saucepan over low heat add the cold water and oat bran and bring to a boil, string constantly and then stir into the oatmeal mixture (in the bowl) and let cool.

Step 3

In a bowl add warm water and stir in the yeast and let stand for 10 minutes or until foamy.

Step 4

Stir yeast mixture, brown sugar, oil and salt into the oatmeal mixture. Stir in 2 cups of the white flour and 2 cups of the whole wheat flour. Turn dough out onto floured board and knead until smooth and elastic; adding more flour as needed (10 minutes).

Step 5

Grease large mixing bowl (or a large pot) and add dough turn to coat all surfaces. Cover with plastic wrap and let rise in a warm area (we use an unheated microwave)until doubled (1 1/2 hours).

Step 6

Punch dough down and let stand in a warm draft-free area for 30 minutes.

Step 7

Grease two 9 x 5 inch loaf pans (or we use 1 large loaf pan and two individual size loaf pans). Turn dough out onto floured board and divide in half.. Shape into loaves and put into prepared pans. Sprinkle each with 1 teaspoon oatmeal. Cover loosely with plastic wrap and let rise until almost doubled (30 minutes).

Step 8

Preheat oven to 375 degrees F. Bake loaves for 50-60 minutes or until lightly browned and bottoms sound hollow when tapped. Cool in pans and then turn out onto racks to let cool completely.

Tips & Variations


No special items needed.

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