Recipe by Southern Living October 1997

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Yield:
2 loaves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine yeast and 1/4 cup warm water in a 1-cup liquid measuring cup; let stand 5 minutes.

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  • Cook 1 3/4 cups water and next 3 ingredients in a large saucepan over medium heat until butter melts. Stir in molasses and buttermilk; cool to 105° to 115°. Stir in yeast mixture.

  • Combine oats mixture and 1 cup whole wheat flour in a large bowl, stirring until smooth. Stir in remaining whole wheat flour and enough bread flour to make a soft dough.

  • Turn dough out onto a well-floured surface, and knead until smooth and elastic (10 to 15 minutes). Place in a well-greased bowl, turning to grease top.

  • Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  • Punch dough down, and divide in half; shape each portion into a loaf. Place into 2 greased 8 1/2- x 4 1/2-inch loafpans.

  • Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.

  • Bake at 350° for 30 minutes or until golden brown. Remove from pans immediately, and cool on wire racks.

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