Oatmeal Walnut Bread
The original recipe for this whole grain bread dates back to the early immigrants from Scotland.
| Ingredients |
1-1/2 lb. loaf |
2 lb. loaf |
| Water |
1 cup |
1 1/3 cup |
| Vegetable Oil |
2 tablespoons |
3 tablespoons |
| Molasses |
1/4 cup |
1/3 cup |
| Salt |
1-1/2 teaspoons |
2 teaspoons |
| Oatmeal |
1/2 cup |
2/3 cup |
| Whole wheat flour |
1 cup |
1 1/3 cups |
| Bread flour |
2 cups |
2 2/3 cups |
| RED STAR® Active Dry Yeast |
1 packet (2-1/4 teaspoons) |
1 tablespoon |
| Walnut pieces |
3/4 cup |
1 cup |
| GLAZE |
| Egg |
1 |
| Water |
1 tablespoon |
| Oatmeal |
1 teaspoon to 2 teaspoons |
Bread Machine Method
Place room temperature ingredients in pan in order listed. Select BASIC setting and MEDIUM crust. Walnuts can be added 5 minutes before end of last kneading.
Traditional Method
Using ingredient amounts listed for 1-1/2 lb. loaf, combine yeast, 1/2 cup bread flour and other dry ingredients, except walnuts. Combine liquids and heat to 120º to 130º F; add to flour mixture and beat 3 minutes on medium speed. By hand stir in walnuts and enough remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes until smooth and elastic. Place in lightly greased bowl. Cover; let rise until dough tests ripe, about 40 minutes.
Shaping, Rising and Baking
Turn dough onto lightly floured surface; punch down to remove air bubbles. Shape into round loaf and place on greased baking sheet. Cover; let rise until indentation remains after touching. For Glaze, combine 1 egg and 1 tablespoon water; brush top of loaf. Sprinkle with oatmeal. Bake in preheated 375ºF oven 35 to 40 minutes. Remove from baking sheet; cool on rack.
