Prep 10 mins
Cook 2 hrs
This is one of my favorite ABM loaves. It is substantial without being heavy. I always end up leaving out the nuts though. Cooking time will vary with ABM model.
- 1 cup water
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- 1 teaspoon salt
- 1 cup oats
- 1⁄2 cup whole wheat flour
- 1 1⁄2 cups bread flour
- 3 tablespoons nonfat dry milk powder
- 1 1⁄2 teaspoons dry yeast
- 1⁄2 cup chopped walnuts
- Add in the order directed by your ABM.
- At the beep, add the chopped nuts.
I made this today. The plus side is that it is very tasty. The minus side is that it's a bit too dense and flat for me. It only wound up being about 5 1/2" high. The next time I make it, I will up the yeast to 2 teaspoons spoons instead of the 1 1/2 that the recipe called for. ~The Mad Slovak~
This is a WONDERFUL bread recipe!! 5 Stars! I wanted to duplicate Orowheat's Oatnut Bread and used this recipe - with several changes I got very close. I use butter rather than vegetable oil , 3 tablespoons honey, and chopped, toasted hazelnuts instead of walnuts. (To easily skin hazelnuts/filberts boil 3 cups of water, 1/4 cup baking soda and 1 cup nuts for 4 minutes, drain and rinse, rub off skins with an old tea towel. ) I also used the dough cycle. Remove dough from bread machine - roll out with rolling pin and roll up into a loaf - place in a greased bread pan, cover, let rise 45 minutes. Preheat oven to 375 degrees and bake for 30-35 minutes - cool on a rack.