Title: Hearty Oatmeal Bread
Categories: Diabetic Bread
Yield: 32 Servings

5 1/4	c	All purpose flour
1/2	c	Flour (use as needed)
1	ts	Salt
2 1/4	c	Milk
1/4	c	Margarine or butter
1/4	c	Sugar
2		Envelopes active dry yeast
		OR
2	tb	Active dry yeast
2	c	Quick cooking oats
1	tb	Caraway seeds

The number of slices used to calculate the recipe was not given or checked. Guessed about 16 half-inch slices per loaf to make 32 servings.

Stir together 2 cups of flour and the salt in a large bowl. Heat the milk, margarine and sugar together over low heat until the margarine is soft. Add the liquid to the flour. Beat for 2 minutes on the medium speed of an electric mixer or 300 strokes by hand.

Combine 1 cup of flour and the yeast. Add to the batter. Beat for 2 minutes on medium speed or 300 strokes by hand. Stir in the oats and caraway with a wooden spoon. Stir in enough additional flour to make a stiff dough.

Turn out onto a floured board. Knead until smooth, 8 to 10 minutes. Place in a greased large bowl. Brush the top with vegetable oil. Cover with a damp kitchen towel and let rise in a warm place until double in size, about 1 hour.

Punch the dough down. Divide it in half and shape to form two loaves. Place in two greased 8 1/2 " x 4 1/2 " loaf pans. Brush with melted margarine or butter. Cover and let rise until nearly double in size, about 1 hour. When almost doubled, preheat the oven to 375 F. Bake for about 40 minutes or until brown. Cool before slicing. Makes 2 loaves.

1 slice = 78 calories, 1 starch exchange 2 grams protein, 16 grams carbohydrate, 1 gram fat, 181 mg sodium

Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared by Elizabeth Rodier March 94

previous

next