Saturday, January 08, 2011

Oat Bread: Leftover multi-grain cereal

This is another great way to use up leftover hot cereals (multi-grain, cream of wheat, oatmeal etc.). Not only is this bread healthy and high in fiber due to to the oats, but its fluffy, yet somewhat chewy and has a nice color. To say the least is has an amazing texture and is delicious... and I feel like preparing more oatmeal just so I can make more!

2 to 2.5 C cooked multi-grain cereal (or oatmeal)
1 to 1.25 C water
2 Tbl molasses
2 tsp salt
1 Tbl yeast
About 5 c flour
1/4 c vital wheat gluten

In large bowl combine oats, water, molasses, salt, yeast and 1 C of flour. Lest rest until bubbly, about 20 minutes. Stir in vital wheat gluten and flour as necessary so that it becomes doughy but not too sticky. Knead about 10 minutes adding flour as necessary. Form into a ball and place in a large oiled bowl. Cover with plastic wrap (I like to use the shower caps they give you at hotels) and let rise in warm place until doubled, about one to two hours. Once doubled, press down and divide in half. Place formed loaves in loaf pans that have been greased and floured. Score the bread widthwise. I think a razor blade works well for this Cover and let rise until well above the pan rim. Preheat oven to 400 degrees F. Bake about 30 minutes or until the center is about 200 degrees F.

**It is a good idea to let the crust set for a while before cutting, as difficult as this may be. Enjoy!

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