Wheat and Oat Bread

• 1-3/4 to 2-1/4 cups all-purpose flour
• 1/3 cup rolled oats
• 1 package active dry yeast
• 1 cup warm water (120 degrees F. to 130 degrees F.)
• 2 tablespoons honey or maple-flavored syrup
• 1-1/2 teaspoons cooking oil
• Nonstick spray coating
• Skim milk
• Rolled oats
• 2/3 cup whole wheat flour
• 1/2 teaspoon salt

1. In a medium mixing bowl combine 1-1/4 cups of the all-purpose flour, the 1/3 cup oats, the yeast, and 1/2 teaspoon salt. Add the water, honey or syrup, and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes. Stir in whole wheat flour and as much of the remaining all-purpose flour as you can. 2. On a lightly floured surface knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Spray a bowl with nonstick coating. Place dough in bowl; turn once. Cover; let rise in a warm place until double in size (50 to 60 minutes). Punch down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. 3. Spray an 8x4x2-inch loaf pan with nonstick coating. Shape dough into loaf; place in pan. Cover; let rise until nearly double (30 to 45 minutes). Brush with milk; sprinkle lightly with additional oats. 4. Bake in a 375 degree F. oven for 30 to 35 minutes or until bread sounds hollow when lightly tapped. Remove from pan. Cool on wire rack. Makes 1 loaf (16 servings). Make-Ahead Tip: Prepare and bake bread; cool completely. Freeze in a freezer container or bag up to 1 month. To serve, thaw bread at room temperature.

Total Fat (g) 1

Saturated Fat (g) 0

Cholesterol (mg) 0

Sodium (mg) 68

Carbohydrate (g) 17

Fiber (g) 1

Protein (g) 2

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