Oatmeal Bread

Since sometime in September after we realized that Carson had a milk intolerance, we have been making this Oatmeal Bread from More with Less. We were told to also avoid soy during this time. It was very difficult to find bread in a store that didn't contain milk/milk proteins & soy. I really like having this bread around, it is very tasty. However I don't really enjoy making it, I hope someday I will. Right now I think it makes a big mess and requires a lot of time. And until recently sometimes it would turn out well, sometimes not so well. My mother-in-law gave us a helpful tip; to add 1/4 tsp. brown sugar to the water & yeast to help activate the yeast. Since then, the two times I have made the bread it has turned out very well. Often I stir it up and Chad does the kneading and then I shape it and bake it. Today I made it while he was at work. I love the aroma of fresh bread!

Oatmeal Bread

Combine in large bowl:
1 cup quick oats
1/2 cup whole wheat flour
1/2 cup brown sugar
1 T. salt
2 T. margarine (I use oil)

Pour over:
2 cup boiling water
Stir in to combine.

Dissolve: 1 pkg. dry yeast in
1/2 cup warm water

When batter is cooled to lukewarm, add yeast.

Stir in 5 cup white flour.

When dough is stiff enough to handle, turn onto floured board and knead 5-10 minutes. Place in greased bowl, cover and let rise until doubled. Punch down and let rise again. Shape into 2 loaves and place in greased 9x5x3" pans. Bake at 350 for 30-40 minutes. Cool on rack, brushing loaves with margarine for a soft crust.