Nutritional Info

Nutrition Facts

Serving Size 1 (66g)

Calories 526
Calories from Fat 495 (94%)
Amount Per Serving %DIV
Total Fat 55g 85%
Saturated Fat 13.6g 68%
Monounsaturated Fat 37.4g
Polyunsaturated Fat 4.1g
Trans Fat 0.0g
Cholesterol 2.2mg 1%
Sodium 43.3mg 2%
Potassium 44.7mg 1%
Total Carbohydrate 1.9g 1%
Dietary Fiber 0g 0%
Sugars 1.7g
Protein 1.1g 2%

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Recipe Description
Oats lend a chewy texture and pleasant flavor to yeast bread. The dough starts out sticky, but will be light and elastic by the final shaping.
Prep time
2 hr 5 min
Cook time
45 min
Ready In
2 hr 50 min

Ingredients

Serves Tool

Serves To:USMetric
2 1/2 Teaspoon(t)  active dry yeast
1 3/4 Cup(c)  warm water
1/4 Cup(c)  light brown sugar, packed and divided
1 Tablespoon(T)  vegetable oil
1 Teaspoon(t)  kosher salt
1/4 Teaspoon(t)  cardamom, ground
1 1/2 Cup(c)  old fashioned rolled oats, divided
1/4 Cup(c)  non fat dry milk
4 1/2 Cup(c)  unbleached, all purpose white flour

Preparation

Dissolve the yeast in the water. Stir in 1 teaspoon of the brown sugar and let rest until the surface begins to foam, about 5 minutes. Stir in the remaining sugar and the oil, salt and cardamom. Stir in (don't vigorously beat) 1 cup of the oats and all of the dried milk. Put the oats and yeast mixture in the bowl of a stand mixer fitted with a dough hook, or continue to stir by hand (don't use a food processor). Add the flour, 1/2 cup at a time, until the dough becomes a wet ball (this should take about 3 1/2 cups of flour). If using a machine, knead for about 10 minutes, adding a little flour at a time so that the dough ball holds its shape. If kneading by hand, lightly flour a work surface and turn the dough onto it. Knead until smooth and elastic. Place the dough in an oiled bowl. Turn it once, cover with a damp cloth towel, and let it rest for 1 hour, until double in bulk. After the dough is doubled in bulk, punch it down, divide it in half, and let rest 5 minutes before shaping. Coat 2 loaf pans (about 8 1/2 by 4 1/2 inches each) with non stick spray. Shape the dough into 2 loaves. This can be accomplished by using a rolling pin to flatten each dough ball into 2 rectangles, which are then tightly rolled up to form loaves. Or they can be shaped by hand. Place the loaves in the loaf pans. Let rise, covered with a damp towel, until double in bulk, about 45 minutes to an hour in a warm, though not hot, space. Meanwhile, put the oven rack in the center of the oven and preheat the oven to 375° F. Slash the tops of the loaves and place them in the oven. Bake for 40 to 45 minutes, until golden brown.

Additional notes

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