Hearty Oat and Walnut Bread
Packed with Walnut Pieces – the Mild Crunch
and Woody Flavor of Walnuts in Every Bite
Dense Crumb Slices Easily Because it’s
Moist, Firm and a little Springy
Makes 1 Loaf
3 to 3-1/2 cups all-purpose flour
1/2 cup quick-cooking oats, toasted*
1/4 cup firmly packed brown sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1-1/4 cups water
2 tablespoons butter or margarine
3/4 cup chopped walnuts, toasted
In a large bowl, combine 1 cup flour, oats, sugar, undissolved yeast and salt. Heat water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in walnuts and enough remaining flour to make a soft dough. Knead on lightly greased surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Roll dough to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375oF for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.
* To toast oats: Spread oats in thin layer in shallow baking pan. Bake at 350oF for 10 to 15 minutes or until light golden brown, stirring often.
Serving Size: one slice (1/12 of recipe)
Serving Weight: 85 grams (3 ounces)
Calories: 220; Total Fat: 7 g; Saturated Fat: 1.5 g;
Cholesterol: 5 mg; Sodium: 220 mg; Carbohydrates: 34 g; Dietary Fiber: 2 g; Sugars: 5 g; Protein: 5 g