Ingredients for Colonial Oat Bread
- 1 cup whole wheat flour
- Quick Cooking Oats
- Active Dry Yeast
- 1 ½ teaspoons salt
- White Flour
- ½ cup packed light brown sugar
- 1 cup warm water
- ¼ cup honey
- ¼ cup unsalted butter
- 2 large eggs
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How to Make Colonial Oat Bread
- In a large bowl, combine 1 cup whole wheat flour, 1 ½ cups quick oats, 2 ¼ teaspoons active dry yeast, 1 ½ teaspoons salt, 7 cups all-purpose flour, and ½ cup packed light brown sugar. Whisk to combine.
- In a small saucepan, heat 1 cup water, ¼ cup honey, and ¼ cup unsalted butter until the butter is melted and the mixture reaches 110-120°F (43-49°C).
- Pour the warm liquid mixture into the dry ingredients and mix with a wooden spoon or dough hook until a shaggy dough forms.
- Add 2 large eggs and mix until the dough is smooth and well combined.
- Gradually add enough of the remaining flour (about ½ cup to 1 cup) to form a fairly stiff dough that is no longer sticky.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a large greased bowl, turning once to grease the top.
- Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, about 1 hour.
- Gently punch down the dough and turn it out onto a lightly floured surface.
- Divide the dough into four equal pieces and shape each into a loaf.
- Place the loaves in four greased 9x5 inch loaf pans.
- Cover the pans with plastic wrap or a damp kitchen towel and let the loaves rise for 30-45 minutes in a warm place.
- Preheat oven to 350°F (175°C).
- Bake for 35-40 minutes, or until the loaves are golden brown. If the tops are browning too quickly, cover loosely with aluminum foil for the last 15-20 minutes of baking.
- Remove the loaves from the pans and let them cool completely on a wire rack before slicing and serving.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
118 g
Sugar
391g
Fat
82g
Carbs
132g
