The best delicious Monastery Oatmeal Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Monastery Oatmeal Bread recipe today!
Hello my friends, this Monastery Oatmeal Bread recipe will not disappoint, I promise! Made with simple ingredients, our Monastery Oatmeal Bread is amazingly delicious, and addictive, everyone will be asking for more Monastery Oatmeal Bread.
What Makes This Monastery Oatmeal Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Monastery Oatmeal Bread.
Ready to make this Monastery Oatmeal Bread Recipe? Let’s do it!
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1 1/2 Envelopes dry yeast or 1 1/2
-cakes fresh yeast
2 tb Sugar or honey
1 1/2 c Warm or lukewarm milk
1 c Rolled oats
1 c Bread flour or all-purpose
-flour
1/2 c Whole wheat flour
Dough:
1 c Rolled oats
1/4 c (1/2 stick) butter, melted
2 ts Salt
2 1/2 To 3 cups whole wheat flour
All-purpose flour
1 Egg beaten with 2 Tbs milk
-or cream (glaze)
Rolled oats
Makes 2 oval loaves
Sponge:
For sponge: Sprinkle dry yeast an dsugar over warm milk (105 – 115
F) in small bowl; stir to dissolve. If using cake yeast, crumble into
small bowl. Stir in sugar and lukewarm milk (95 F). Let stand until
foamy.
Combine oats, bread flour and whole wheat flour in large bowl. Add
yeast mixture and whisk until smooth. Cover with plastic wrap. Let
rise in warm draft-free area for 1 hour.
For dough: Stir down sponge, using wooden spoon. Mix in 1 cup oats,
butter and salt. Vigorously stir in enough whole wheat flour 1/2 cup
at a time to form soft dough. Knead on floured surface until smooth
and elastic, kneading in all-purpose flour if sticky. Grease large
bowl. Add dough, turning to coat entire surface. Cover bowl with
plastic. Let rise in warm draft-free area until doubled, about 45
minutes.
Gently knead dough in bowl until deflated. Cover and let rise again
in warm draft-free area until doubled in volume, about 30 minutes.
Grease baking sheets. Gently turn dough out on lightly floured
surface. Cut in half. Knead each piece into round. Pull 2 opposite
sides under to form oval. Place on prepared sheets seam side down.
Slash top of loaves, using serrated knife. Brush wit glaze and
sprinkle wit oats. Let rise until doubled in volume, about 30 minutes.
Preheat oven to 400 F. Bake until loaves sound hollow when tapped on
bottom, about 30 minutes. Immediately transfer to racks and cool.
Yields
2 Servings
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