German oatmeal bread

Yield: 1 Servings

Measure Ingredient
2 packs Active dry yeast -- or 2
\N \N Cakes compr yea
¼ cup Warm water
2 cups Milk
¼ cup Honey
2 tablespoons Veg. shortening
1 tablespoon Salt
4 cups All purpose flour
2 cups Granulated whole wheat
\N \N Cereal -- uncooked OR
2 cups Uncooked quick rolled oats

Dissolve yeast in warm water in large bowl. Scald milk, honey, shortening and salt in small saucepan, then sat aside and cool to lukewarm. Stir these two mixtures together in large bowl. Stir in half of flour, beating or stirring until mixture is satiny-smooth. Stir in whole wheat OR oatmeal cereal, then add enough of remaining flour to make a nice, stiff dough.

Turn out onto lightly floured board and knead thoroughly until dough is elastic and smooth; then return to bowl, brush top with shortening or oil and cover with a clean cloth. Let rise in a warm place for 45 minutes until doubled in size. Now punch down dough, cut into desired sizes for loaves and knead a few times slowly on lightly floured board. Shape into round loaves Place on greased baking sheet. Cut your favorite symbol on top of loaves (knife must be sharp); let rise again in warm spot for 30 minutes.

Bake in a 375 degree oven for about 50-55 minutes, cool on racks Recipe By : KTarb//Platts 5 From: Stephanie Da Silva

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