*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is my recipe...though named differently by the allrecipes crew. Just so you know...I always grind the oatmeal into a 'flour' before adding, there are no 'chunks' in this bread. Also, all recipes states this should be put into 2 loaf pans...not so. If you have used 2 cups of milk...then this should go in one large loaf pan. This big loaf really should be crusty on the outside and soft and moist on the inside.
I had no problem with this dough rising; I believe part of this is due to the fact that I used bread flour in place of all-purpose flour. The increased protein (gluten) in bread flour allows for the increased elasticity that yeast creates when rising. If you want your bread dough to rise properly, you must include added gluten- some reviewers added vital wheat gluten, which will also work. I found this bread absolutely delicious and very similar to a loaf my great-grandmother used to make. Definitely making again... and again and again!
A few have mentioned having trouble with this loaf rising - I added 1tbsp vital wheat gluten for each cup of flour in the recipe, which is something I often add because I use 100% whole wheat (no white/all-purpose) flour. I found that the loaf rose VERY well for me. I should also note that I added 1 cup of oats, ground up, rather than 1/2 because the oats just smelled so good I couldn't help myself :P ...No other changes. This turned out -AMAZING-. I love oats...
My Danish grandmother made a similar bread with whole wheat white flour and barley flour so this recipe appealed to me. This bread came out very nice I did make a change to the recipe I added cooked pearled barley to the dough to make little "barley berries" in the bread. I left the rolled oats whole not "blendered" into flour but I liked these interesting textures in the bread. I made two loaves using 8 1/2" x 4 1/2" glass pans. This bread had great texture stayed soft and moist for the few days it took to eat it and held together beautifully when sliced for toasting. It did not rise very high when shaped into loaves which surprised me because it rose very high initially but good enough. It was heavenly sliced warm from the oven with butter and honey. Be sure to knead this dough very well initially to develop the smooth even texture in the final loaf. I did also melt a little butter over the tops of the loaves when first out of the oven to keep them soft. This was delicious! Some in my house who generally only prefer white breads loved this hot from the oven and toasted for breakfast. Enjoy!
This was AMAZING! I didn't want to make a large amount of bread since there are only two people in my household so I halved the recipe. I don't have a candy or insta-read thermometer so I actually used a regular digital read thermometer to make sure the milk was at the right temperature! I didn't add the wheat gluten (as many other people recommended) but I made sure to knead the dough for the whole 8 minutes to break up the gluten already in the wheat flour. For this reason I had NO problems with it rising properly. I ended up making two sub-sized rolls with half of this recipe. It is VERY light and fluffy without being sticky much like what you'd buy in the supermarket! This recipe is a great starting one - you could easily change the type of flour and/or add in other ingredients like sunflower seeds crushed nuts fruits herbs or anything you like! Definitely a keeper!
I made this bread because it was simple and needed very little yeast. It is the third whole wheat recipe I have tried and it is absolutely incredible! I just tasted a piece fresh from the oven and I was very impressed!