Title: German Oatmeal Bread
Categories: Breadmaker
Yield: 1 Servings
2 pk Active dry yeast; or 2 cakes
1/4 c Warm water
2 c Milk
1/4 c Honey
2 tb Veg. shortening
1 tb Salt
4 c All purpose flour
2 c Granulated whole wheat cereal
2 c Uncooked quick rolled oats
Recipe by: KTarb/Kitmailbx/Platts 5 Dissolve yeast in warm water in
large bowl. Scald milk, honey, shortening and salt in small
saucepan, then sat aside and cool to lukewarm. Stir these two
mixtures together in large bowl. Stir in half of flour, beating or
stirring until mixture is satiny-smooth. Stir in whole wheat OR
oatmeal cereal, then add enough of remaining flour to make a nice,
stiff dough. Turn out onto lightly floured board and knead thoroughly
until dough is elastic and smooth; then return to bowl, brush top
with shortening or oil and cover with a clean cloth. Let rise in a
warm place for 45 minutes until doubled in size. Now punch down
dough, cut into desired sizes for loaves and knead a few times slowly
on lightly floured board. Shape into round loaves Place on greased
baking sheet. Cut your favorite symbol on top of loaves (knife must
be sharp); let rise again in warm spot for 30 minutes. Bake in a 375
degree oven for about 50-55 minutes, cool on racks
