The crunch of walnuts, the rich molasses and the nutty flavors of whole wheat and oats create a wonderful whole-grain loaf. Serve it with pride anytime.
2 cups Bread Flour
1 package (1/4 oz.) Red Star® PLATINUM yeast
1 1/2 tsp. salt
1 cup water
4 TBSP molasses
2 TBSP vegetable Oil
1/2 cup quick rolled oats
1 cup whole wheat flour
3/4 cup walnuts, chopped
Egg, water and rolled oats for topping
In large mixing bowl, combine 1 1/4 cups bread flour, yeast and salt; blend well.
Heat 1 cup water, molasses, vegetable oil and rolled oats until warm (120°-130°F). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in whole wheat flour, nuts and enough remaining bread flour to make a firm dough.
Knead on floured surface 5-8 minutes or until dough is smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise in warm place about 15 20 minutes.
Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat dough to a rectangle, approximately 14x7. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in a greased 8 x 4-inch loaf pan. Cover; let rise until indentation remains after lightly touching the side of the loaf, about 30-40 minutes.
Combine egg and 1 tablespoon water; brush top of loaf. Sprinkle with rolled oats. Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool.
Yield: Makes 1 Loaf or 9 Rolls*
*Bakers tip: This recipe makes wonderful dinner rolls or a round loaf of bread. To make pan rolls, divide dough into 9 rolls and place them in a greased 8-inch square pan. To make a round loaf, shape into a round loaf and place on a greased cookie sheet. Proceed as above.
Recipes: Bread, Oatmeal, Yeast, Parve, KosherAdd a comment