This recipe is from my hometown newspaper in Indiana. This page was dated Wednesday, April 8,1987. It was in the good food/good health section.
1 pkg active dry yeast
1/4 cup lukewarm water (95-105 degrees)
3/4 cup skim milk
2 tbsp dark molasses
3/4 cup uncooked quick oats or regular oats
3/4 tsp salt
2 tbsp butter or margarine, softened
About 2 1/3 cups whole-wheat flour
In a small bowl, soften yeast in water for 5 to 10 minutes. Stir to dissolve. Meanwhile, scald milk by placing in a small saucepan and heating to just below boiling when tiny bubbles form around the edge of the pan.
In a large bowl, mix together molasses, oats, salt and margarine. Pour hot milk on top and stir to melt margarine. Cool to lukewarm.
Add yeast and enough flour to make a stiff batter; beat well. Add enough extra flour to make a soft dough, and turn out onto lightly floured board. Knead dough, working in extra flour only as needed to keep dough from sticking to board. Knead until smooth, light and elastic, with little air bubbles under the surface (about 5 to 8 minutes).
Place in warm greased bowl, turning dough over once to bring greased side up. Cover with plastic wrap or damp cloth. Place in warm place (80-85 degrees) away from drafts.
When the dough is doubled in volume (1 1/2-2 hours), punch down, form into ball and let rise again until almost doubled in volume (30-45 minutes). Shape into loaf and place in lightly oiled 9" x 5" loaf pan. Grease top lightly. Let rise again until almost doubled in volume (50-60 minutes) or until dough does not spring back when touched.
Bake at 375 degrees until loaf is lightly browned. Tip loaf out of pan and thump bottom with fingers to test for doneness (a hollow sound). If not done, return to oven for a few more minutes. Cool on wire rack before wrapping up.
Yield: 1 loaf of 18 slices
Per slice 2 g fat and 87 calories
This is another recipe from the American Institute for Cancer Research in Washington, DC.
1/4 cup lukewarm water (95-105 degrees)
3/4 cup skim milk
2 tbsp dark molasses
3/4 cup uncooked quick oats or regular oats
3/4 tsp salt
2 tbsp butter or margarine, softened
About 2 1/3 cups whole-wheat flour
In a small bowl, soften yeast in water for 5 to 10 minutes. Stir to dissolve. Meanwhile, scald milk by placing in a small saucepan and heating to just below boiling when tiny bubbles form around the edge of the pan.
In a large bowl, mix together molasses, oats, salt and margarine. Pour hot milk on top and stir to melt margarine. Cool to lukewarm.
Add yeast and enough flour to make a stiff batter; beat well. Add enough extra flour to make a soft dough, and turn out onto lightly floured board. Knead dough, working in extra flour only as needed to keep dough from sticking to board. Knead until smooth, light and elastic, with little air bubbles under the surface (about 5 to 8 minutes).
Place in warm greased bowl, turning dough over once to bring greased side up. Cover with plastic wrap or damp cloth. Place in warm place (80-85 degrees) away from drafts.
When the dough is doubled in volume (1 1/2-2 hours), punch down, form into ball and let rise again until almost doubled in volume (30-45 minutes). Shape into loaf and place in lightly oiled 9" x 5" loaf pan. Grease top lightly. Let rise again until almost doubled in volume (50-60 minutes) or until dough does not spring back when touched.
Bake at 375 degrees until loaf is lightly browned. Tip loaf out of pan and thump bottom with fingers to test for doneness (a hollow sound). If not done, return to oven for a few more minutes. Cool on wire rack before wrapping up.
Yield: 1 loaf of 18 slices
Per slice 2 g fat and 87 calories
This is another recipe from the American Institute for Cancer Research in Washington, DC.
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