Oatmeal-Graham Bread

recipe

Yield:

12 servings (serving size: 1 slice)

Recipe from

Oxmoor House

Recipe Time

Prep: 27 Minutes
Cook: 33 Minutes
Other: 1 Hour, 20 Minutes

Nutritional Information

Calories 161
Fat 3.2 g
Satfat 1.2 g
Protein 4.6 g
Carbohydrate 28.9 g
Cholesterol 5 mg
Iron 1.6 mg
Sodium 335 mg
Caloriesfromfat 17 %
Fiber 1.4 g
Calcium 10 mg

Ingredients

1 package dry yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
1 cup warm water (100° to 110°)
2 cups bread flour
1 cup regular oats
1/2 cup graham cracker crumbs
1 1/2 teaspoons salt
3 tablespoons honey
2 tablespoons butter, melted
Cooking spray
1 large egg white
1 tablespoon water
1 tablespoon regular oats

Preparation

Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients. Add flour mixture, honey, and butter to yeast mixture, stirring until a soft dough forms.

Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough).

Punch dough down; turn out onto a floured surface. Roll into a 12 x 7-inch rectangle. Starting with a short edge, roll up tightly, jelly-roll fashion, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Combine egg white and water, stirring with a whisk; brush evenly over loaf. Sprinkle loaf with 1 tablespoon oats. Cover and let rise 35 minutes or until doubled in size.

Preheat oven to 375°.

Bake at 375° for 33 minutes or until top is golden and loaf sounds hollow when tapped. Remove from pan; cool completely on a wire rack.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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