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Ingredients
- 1Â 3/4 c. Boiling water
- 3/4 c. ROBIN HOOD or possibly OLD MILL Oats
- 1/4 c. Molasses
- 1Â 1/2 tsp Salt
- 3 Tbsp. Spoil
- 1 tsp Sugar
- 1/2 c. Hot water, (105-115 F / 40-46 C)
- 1 pkt Active dry yeast
- 3Â 3/4 c. ROBIN HOOD Best For Bread Homestyle White Flour, (up to 4)
- 1 c. ROBIN HOOD Best For Bread Whole Wheat Flour
Directions
- POUR 1 3/4 c. boiling water over oats in large bowl. Stir in molasses, salt and oil. Cold to lukewarm.
- DISSOLVE 1 tsp. sugar in 1/2 c. hot water. Sprinkle in yeast. Let stand 10 min, then stir well.
- Add in dissolved yeast and 2 c. ROBIN HOOD Best For Bread Homestyle White Flour to oat mix. Beat on low speed of electric mixer 1/2 minute then on high speed for 3 min, scraping sides of bowl often.
- STIR IN ROBIN HOOD Best For Bread Whole Wheat Flour, then remaining white flour, till thoroughly blended. Use sufficient flour to make a soft, non-sticky dough.
- COVER with greased waxed paper and tea towel.
- LET RISE in hot place (75 -85 F/24 -29 C) till doubled (45 - 60 min).
- BEAT 25 strokes with wooden spoon. Spread in 2 greased (1 1/2 quart)casseroles or possibly souffle dishes.
- COVER with tea towel and let rise in hot place till dough is 1" above top of pan (30 min).
- BAKE at 375 F on lower oven rack for 25 to 35 min, or possibly till set.
- This recipe makes 2 loaves. This bread can also be baked in two 8 1/2" x 4 1/2" loaf pans.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 637g | |
| Calories 281 | |
| Calories from Fat 3 | 1% |
| Total Fat 0.41g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3544mg | 148% |
| Potassium 1374mg | 39% |
| Total Carbs 69.83g | 19% |
| Dietary Fiber 1.5g | 5% |
| Sugars 50.95g | 34% |
| Protein 2.68g | 4% |
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