Sourdough oatmeal whole wheat bread
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Sourdough oatmeal whole wheat bread
  Sourdough    Oatmeal    Bread  
Last updated 6/12/2012 1:23:42 AM. Recipe ID 56896. Report a problem with this recipe.
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      Title: Sourdough oatmeal whole wheat bread
 Categories: Sourdough, Breads
      Yield: 1 Servings
 
           -CHRIS CASTILLO   (HJDD64B)
      1 c  Sourdough starter
      1 tb Sea salt
      2 pk Dry yeast
      5 c  Whole wheat flour; to 6 c.
    1/2 c  -warm water (110F)
      2    Eggs, beaten
  1 1/4 c  -boiling water
      6 tb Rolled oats
      1 c  Rolled oats
      1    Egg white; beaten
    2/3 c  Light molasses; (or honey)
      1 tb -water
    1/3 c  Safflower oil
 
  Measure out sourdough starter. Soften yeast in warm water. Combine
  boiling water, oats, molasses, oil and salt. Cool to lukewarm. Stir
  in 2 c. flour. Beat well. Add to sourdough starter along with
  softened yeast and eggs. Stir in enough of remaining flour to make a
  soft dough. Turn out onto a lightly floured surface and knead 5 - 8
  minutes or until smooth and elastic. Shape dough into a ball and
  place in lightly greased bowl, turning once. Cover with a cloth and
  set in a warm place free from drafts and let rise 1 to 2 hours or
  until doubled in size. Punch down dough and turn out onto a lightly
  floured surface. Divide dough in half. Cover and let rest for 10
  minutes. Coat 2 well greased loaf pans with about 3 tbsp oats per
  pan. Shape dough into loaves and place in pans. Cover and let rise in
  warm place for 1 1/2 hours or until doubled in size. Brush loaves
  with mixture of egg white and water. Sprinkle tops lightly with
  rolled oats. Bake at 375F for 40 to 50 minutes or until done(I find
  mine are always done at 35 minutes so watch carefully). Makes 2
  loaves.
  
  Formatted by Elaine Radis BGMB90B; October, 1993
 




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Recipe ID 56896 (Apr 03, 2005)

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