Ingredients

The following ingredients have 20 Servings
  • 3 cups (360gr) whole wheat flour
  • 2 cups (280gr) white flour
  • 1 cup (80gr) oatmeal
  • 3 tbs brown sugar
  • 1 egg
  • 2 tsp salt
  • 2 tbs yeast
  • 1/4 cup (60ml) vegetable oil
  • 2 cups (480ml) milk, lukewarm (105F, 41C)
  • 1/2 cup (120ml) water, lukewarm (105F, 41C)

Instruction

  • In a large bowl combine water, milk, sugar, yeast, egg and whisk or stir well.
  • Let rest 5 minutes.
  • Add flours, oats, salt and stir to combine, or mix with dough hook for 2 minutes.
  • Let rest for 5 minutes.
  • Continue to mix or stir for another 4 minutes. Dough will be tacky. 
  • If it’s too soft and sticky to handle, turn out on lightly floured surface and knead by hand, adding a bit more flour, just until it can be handled. It will not become smooth. (I added about 2 tbs.)
  • Form into a ball and put into a lightly oiled bowl.
  • Cover with plastic wrap and let rise for an 1 – 1 1/2 hours, until doubled.
  • Butter or oil two 9 X 5 loaf pans.
  • Turn dough out onto a lightly floured surface. Divide in half.
  • Flatten each half into a rectangle, then roll into a log. Place in loaf pan.
  • Cover bread with oiled plastice wrap and let rise for an hour, or until bread is 1 inch above pan.
  • Bake bread in a pre-heated oven 350F (175C) FOR 35 – 40 minutes. Bread should sound hollow when tapped (internal temperature 190F)
  • Remove from oven, remove bread from pans and cool completely on a wire rack.