KosherEye
<<< o >>> Meatballs and Matzah Balls <<< o >>> Meatless Meals for the Nine Days or Any Day <<< o >>> Berney’s Italian Tomato Sauce <<< o >>> A Pillow Case to Dry Lettuce? <<< o >>> Rich’s Magnolia Room Chicken Salad Copycat Kosher <<< o >>> All American Cherry Pie <<< o >>> Butterfish Japanese Restaurant <<< o >>> Mrs. Stahl's Potato Knishes <<< o >>> Knish - In Search of the Jewish Soul Food <<< o >>> How to Keep that Guac GREEN! <<< o >>>
Bookmark and Share
Oatmeal Walnut Bread PDF Print E-mail

KosherEye.com

oatmealwalnutbread-002

from Red Star PLATINUM Yeast

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.

Ingredients:

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

Directions:

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.

Notes:

Yield:  Makes 1 Loaf or 9 Rolls*

*Baker’s 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, Kosher

 

Add a comment
 
<< Start < Prev 11 12 13 14 15 16 17 18 19 20 Next > End >>

Page 16 of 47
round-facebook round-twitter pinterest round-rss
World Of Judaica