Yield: 1 Servings
|½ cup||Old-fashioned rolled oats|
|1 cup||Buttermilk *|
|1½ cup||Whole wheat flour|
|1½ cup||Bread flour|
|¼ teaspoon||Red Star active dry yeast **|
|⅓ cup||Old-fashioned rolled oats|
|¾ cup||Buttermilk *|
|1 cup||Whole wheat flour|
|1 cup||Bread flour|
|¼ teaspoon||Baking soda|
|2 teaspoons||Red Star active dry yeast **|
ONE & A HALF POUND LOAF
ONE POUND LOAF
* reconstituted dry buttermilk powder may be used instead of fresh buttermilk. Use 4 tb. dry buttermilk and 1 cup water for 1-½ lb.
loaf (if using Welbilt/Dak machine, add 2 tb. more buttermilk as well). Use 3 tb. buttermilk and ¾ cup water for 1-pound loaf (for Welbilt machine add 1 tb. more buttermilk). ** Use 4 teaspoons yeast for 1-½-pound loaf IF NOT USING RED STAR BRAND. One-pound size loaf measurement does not change. The egg and oats lend a wonderful rich, creamy flavor to this bread. Serve it with a crock of sweet butter and homemade preserves. Place all ingredients in bread pan, select Light Crust setting, and press Start. After baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.