Title: Oatmeal Bran Bread
Categories: Bread Diabetic
Yield: 2 Loaves
| 1 | c | Oatmeal |
| 2 | c | Water |
| 1/4 | c | Light or dark molasses |
| 2 | tb | Vegetable oil |
| 1/2 | ts | Salt |
| 1 | | Pk active dry yeast (1 tbsp) |
| 1/2 | c | Warm water (110-115 F) |
| 1 | c | Bran |
| 1/4 | c | Soy flour |
| 1/2 | c | Wheat germ |
| 3 | c | Whole wheat flour |
Cook the oatmeal according to directions in 2 c water. Add the molasses
oil and salt. Cool to lukewarm. dissolve the yeast in the warm water and
add to the oatmeal mixture. stir in the bran, soy flour, and wheat germ.
Beat in the whole wheat flour, adding a little at a time, until the dough
is stiff. Knead the dough on a floured surface until itis smooth and
elastic. Cover with a damp towl and let rise in a warm place in a lightly
oiled bowl until doubles in bulk. Punch down and knead again until smooth
and elastic. Divide the dough into two loaves. Shape and put into lightly
oiled bread pans . Let rise until doubled. Bake in a 375 degree oven about
40 minutes, or until brown and sounds hollow when tapped on top. Remove
from pan immediately and cool on wire rack. Food energy per slice (1/15 of
1 loaf): 79 calories.