{"id":687,"date":"2010-11-01T15:07:59","date_gmt":"2010-11-01T22:07:59","guid":{"rendered":"http:\/\/www.cookingwithcandra.com\/blog\/?p=687"},"modified":"2012-03-23T08:32:34","modified_gmt":"2012-03-23T15:32:34","slug":"oatmeal-brown-bread-recipe","status":"publish","type":"post","link":"https:\/\/www.cookingwithcandra.com\/blog\/2010\/11\/01\/oatmeal-brown-bread-recipe\/","title":{"rendered":"Oatmeal Brown Bread Recipe"},"content":{"rendered":"
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This is another variation on my bread recipe<\/a>. The oatmeal brown bread is a really nice bread to serve with baked beans<\/a> for a traditional old time meal. The molasses is what gives this bread it’s rich flavour. You can also substitute some of the all purpose flour with whole wheat flour if you like.<\/p>\n

In the video, I mention the windowpane test for checking if you have kneaded your bread enough. You can see my demonstration video here.<\/a> <\/p>\n

Here are some of my other bread recipes:
\nHow-to Make Homemade White Bread<\/a>
\nHow-to Make Gluten and Wheat Free Bread<\/a>
\nHow-to Make Homemade Raisin Bread<\/a>
\nHow to Make Homemade Dinner Rolls<\/a><\/p>\n

Directions:<\/h2>\n

Yield: 2 loaves<\/span><\/p>\n

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  1. Put 3 cups of all-purpose white flour, rolled oats, shortening, yeast, and molasses in large mixing bowl. Blend together.<\/li>\n
  2. Add water and another cup of flour. Blend together.<\/li>\n
  3. Add 1 cup of white flour. Blend together.<\/li>\n
  4. Because of the molasses, this bread takes a bit more flour. Add another cup of flour and mix. Then add the salt before adding your final cup of flour.<\/li>\n
  5. If your bread dough still seems a bit sticky, add more flour and mix.<\/li>\n
  6. Dump contents of bowl onto counter and continue to blend by hand and knead the dough adding flour as required to prevent sticking.<\/li>\n
  7. Knead dough for 8 – 15 minutes or until you have a nice smooth ball that is no longer sticky.<\/li>\n
  8. Place in large bowl greased with shortening and cover with a clean towel. Place in a warm, draft free area to rise until double in size (approx. one and a half hours).<\/li>\n
  9. Punch down and shape into loaves. Place in greased 8″ loaf pans, cover with clean towel and allow to rise in warm, draft free area for another hour, until double in size.<\/li>\n
  10. Remove towel and place in preheated 400°F oven, center rack, for 30 minutes. Remove from oven and pans. Brush crust lightly with butter or margarine and cool on wire racks.<\/li>\n<\/ol>\n

    ENJOY!!!<\/p>\n<\/div>\n

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    Ingredients:<\/h2>\n
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    • 1 cup of Rolled Oats<\/li>\n
    • 6 to 7 and 1\/2 cups of White All-Purpose Flour<\/li>\n
    • 1 and 1\/2 tbsps of Fleishmans Instant Quick Rise Yeast<\/li>\n
    • 1\/4 cup of Shortening (Room Temperature)<\/li>\n
    • 3\/4 cup of Molasses<\/li>\n
    • 1 tsp of Salt<\/li>\n
    • 2 cups of Hot Water (100°F)<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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