Irish Oatmeal Bread Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Lockhart
This recipe yields a dense dough, so use a stand mixer for mixing. Make sure the oatmeal mixture is cool before combining with the yeast mixture. If you have oatmeal at breakfast and make a sandwich with this bread for lunch, you
Ingredients
- 2 1/4 cups boiling water
- 1 3/4 cups steel-cut oats
- 1 tablespoon salt
- 3 tablespoons butter
- 3 tablespoons light brown sugar
- Dash of granulated sugar
- 2 packages dry yeast (about 2 1/4 teaspoons each)
- 1/2 cup warm water (100 ° to 110 °)
- 3 1/4 cups all-purpose flour, divided
- 3 cups whole wheat flour
- Cooking spray
- 1 large egg, lightly beaten
Instructions
- Combine the first 5 ingredients in the bowl of a stand-up mixer, and let stand 25 minutes.
- Dissolve granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to oat mixture. Lightly spoon flours into dry measuring cups; level with a knife. Gradually add 2 3/4 cups all-purpose flour and 3 cups whole wheat flour to oat mixture. Beat at medium speed until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 °), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 14 x 8-inch rectangle on a floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each loaf, seam sides down, in a 9-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
- Preheat oven to 350 º.
- Uncover dough, and brush egg evenly over loaves. Bake at 350 º for 45 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pan, and cool on wire racks.
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