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Hearty Oat and Walnut Bread
This loaf has the unique, subtle flavor of toasted oats and walnuts. Tasters loved the light texture and slightly crunchy crust. The perfect dinner loaf or bread for toasting.
1 hour, 45 minutes
35 to 40 minutes
3-1/2 to 4 cups all-purpose flour
1/2 cup quick-cooking oats, toasted*
1/4 cup brown sugar
1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
1 teaspoon salt
1-1/4 cups water
2 tablespoons butter or margarine
3/4 cup chopped walnuts, toasted
1 tablespoon butter OR margarine, melted
Combine 1 cup flour, oats, sugar, undissolved yeast and salt in large mixer bowl. 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 floured 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. Brush melted butter on top.
* To toast oats: Spread oats in thin layer in shallow baking pan. Bake at 350oF for 10 to 12 minutes or until light golden brown, stirring often.