Oatmeal Bread

This is a good oatmeal bread that slices up nicely, even the next day. We pretty much ate the first loaf way too fast, that I forgot to take a picture. And the second loaf I gave away. So the next morning I made a fresh strawberry, blueberry yogurt shake and had a piece of toast from the bread. Yummy! My son, also enjoy this for a different breakfast. For the shake, it is just a few strawberries, blueberries, homemade yogurt, a little milk and a little Agave nectar, blend in the blender and enjoy!

Here's the recipe for the bread!

1 cup cooked oatmeal (I make some ahead for breakfast and save out 1 cup and let cool)

1 package yeast

½ cup warm water

1-2 tablespoons dark molasses

1 teaspoon salt

2 tablespoon butter, melted and cooled a little

4-4 1/2 cups flour (you can do a mixture of flours- wheat, white, spelt)

Put warm water in a bowl and add yeast to proof for 5 minutes.

In a mixing bowl put in the molasses, butter, oatmeal and mix slowly with dough hook in your mixer. Add yeast and 2 cups flour and mix. Slowly add rest of flour and salt, mix for at least 5 minutes, until dough forms a ball. Let set 5 minutes and then mix again for 1 minute.

Dough should be soft and slightly tacky. If clumps of dough stick to your hands can knead in a little more flour, but keep dough a little sticky.

You can knead this by hand if you don’t have a mixer with a dough hook. Knead for about 10 by hands.

Grease a bowl and let dough rise in it for 1-2 hours, until double.

Punch down, form 2 loaves and put in 2 separate greased loaf pans (8 ½” x 5” pans).

Put in pre-heated oven at 350˚ for 30-35 minutes or until toothpick comes out clean, or until internal temperature reaches 190˚.

Makes 2 loaves. I made mine into round loaves.