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

5 1/4cAll purpose flour
1/2cFlour (use as needed)
1tsSalt
2 1/4cMilk
1/4cMargarine or butter
1/4cSugar
2 Envelopes active dry yeast
  OR
2tbActive dry yeast
2cQuick cooking oats
1tbCaraway 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

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