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Oat Bread (Bob's Red Mill)

Contributed By: Bob's | See all of Bob's's recipes
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Active Time:  15 Minutes
Total Time:  2 Hours
  1 Loaf
A winner in the 1992 Bob's Red Mill/Fred Meyer Baking Contest. Recipe brought to you from the kitchen of D. Perry, Olympia, WA.
1 Tbsp. Organic Active Dry Yeast
1 1/2 Tbsp. Organic Turbinado sugar
1 1/4 Cups of clean warm water
1 1/2 Tsp. Bob's Red Mill Sea Salt
1 1/2 Tbsp. Organic Safflower oil (or vegetable oil)
2 Tbsp. Bob's Red Mill Organic Oat Bran Cereal
1/4 Cup Bob's Red Mill Organic or Gluten-free Thick Cut Rolled Oats
1 Cup Bob's Red Mill Stone Ground Organic Whole Wheat Flour
2 Cups Bob's Red Mill Organic Unbleached White Flour
In a large bowl mix the yeast, sugar and warm water. Let rest for a few minutes. Stir in the remaining ingredients in the order given. Turn dough out on a well-floured pastry cloth and knead until smooth and elastic, adding more whole wheat flour as needed to prevent sticking.

Place dough in a large oiled bowl and cover with a towel. Set bowl in a warm place and let dough rise until doubled in bulk. (About 1 hour). Then punch dough down and turn onto lightly floured pastry cloth, shape into loaf.

Place in an oiled bread pan, cover with towel and let rise again until doubled in bulk

Preheat oven to 425 degrees. Place oven rack in the center of oven and place bread pan on center rack. Bake for 25 minutes, or until done.

Makes 1 loaf (13 slices).

Date Added: 05/23/2012
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