Sorghum-Oat Bread

  1. Stir together first 3 ingredients in bowl of a heavy-duty electric stand mixer until butter melts. Stir in brown sugar and next 2 ingredients. Cool until lukewarm (20 to 30 minutes).
  2. Meanwhile, stir together 1/2 cup warm water, yeast, and granulated sugar in a 1-cup glass measuring cup; let stand 5 minutes.
  3. Stir together bread flour and next 3 ingredients in a medium bowl. Stir yeast mixture into oat mixture. Gradually add flour mixture to oat mixture, beating on low speed until well blended.
  4. Sprinkle a flat surface generously with bread flour. Turn dough out, and knead until smooth and elastic (about 6 to 8 minutes), sprinkling surface with bread flour as needed. Place dough in a lightly greased large bowl, turning to grease top. Cover and let rise in a warm place (80u0b0 to 85u0b0), about 1 hour or until doubled in bulk.
  5. Punch dough down; turn out onto a lightly floured surface. Divide dough in half. Roll each half into an 18- x 9-inch rectangle. Starting at short end, tightly roll up each rectangle, jelly-roll fashion, pressing to seal edges as you roll. Pinch ends of dough to seal, and tuck ends under dough. Place each dough roll, seam side down, in a lightly greased 9- x 5-inch loaf pan. Cover and let rise in a warm place (80u0b0 to 85u0b0) 1 hour or until doubled in bulk.
  6. Preheat oven to 350u0b0. Bake 30 to 35 minutes or until loaves are golden brown and sound hollow when tapped. Remove from pans to a wire rack, and brush loaves with melted butter. Cool completely (about 1 hour).

boiling water, regular oats, butter, brown sugar, sorghum syrup, lemon juice, warm water, active dry yeast, sugar, bread flour, whole wheat flour, salt, ground cinnamon, butter

Taken from www.myrecipes.com/recipe/sorghum-oat-bread (may not work)

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