Oatmeal Wheat Bread

I'm so distraught! First my bread didn't rise well after I did the slashing thing on top, and then it fell apart when I turned it out of the pan! ARG!!! Not an epic fail, and it still tastes good.

Oatmeal Wheat Bread

2 T. active dry yeast
1/2 c. warm water
1 1/2 c. scalded milk
1/3 c. canola oil
2 t. salt
1/2 c. molasses
4 1/2 to 5 c. whole wheat flour
2 c. quick cooking oats

1. Sprinkle yeast over warm water (110˚) and allow to proof for 5 minutes.
2. In a 2-quart saucepan measure and scald the milk; add the canola oil, salt and molasses. Allow to cool to 110˚.
3. In a large mixing bowl place the yeast-water mixture and the milk-shortening mixture.
4. Add 1 cup of the whole wheat flour; mix well. Add 2 cups of the quick oats; mix well.
5. Add 1/2 cup at a time of the whole wheat flour, kneading with each addition in the bowl until you have used enough to make a soft dough.
6. Place dough on a lightly floured work surface and knead until the dough has become elastic and smooth, approximately 10 minutes.
7. Put dough in a lightly greased bowl and turn to coat.
8. Cover and let rise until almost doubled in bulk.
9. Punch down and let rest 10 minutes.
10. Form into loaf and place in well-greased round casserole pan.
11. Cover and let rise until almost doubled.
12. Preheat oven to 375˚ and bake 35-40 minutes. Remove from pan immediately and allow to cool on wire rack.

This stuck in the pan, and another part fell on the floor....Casey ate that part, anyways! LOL!


I ate the part that was stuck in the pan...it was crunchy goodness!



Hmmm, I forgot to get a photo of the top of the loaf... I may post one later.