Oat Bread
1/2 cup rolled oats
1-1/4 cups soy milk
2 Tbs brown sugar
1 Tbs soy oil (optional)
2 tsp dry yeast
1/4 cup lukewarm water
1 tsp salt
1/2 cup soy flour
1/2 cup white bread flour
2 cups whole wheat flour
Put the oats in a large mixing bowl. Heat the soy milk, brown sugar and oil until almost boiling and pour over the oats. Let cool to lukewarm.
Dissolve the yeast in the warm water in a small bowl. When bubbles start to form, stir it into the oat mixture.
Using a large wooden spoon, beat in the salt, soy flour, white flour and whole wheat flour to make a soft dough.
Turn dough out onto lightly floured surface and knead 5-10 minutes until smooth and elastic. Dough will be sticky. Cover with a cloth and let rise until doubled, about 1-1/2 hours.
Punch dough down. Shape into a loaf and put into a greased loaf pan and let rise until it reaches the top of the pan. Bake at 350° about 35-40 minutes, until golden and loaf sounds hollow when tapped on the bottom. (If loaf is browning too quickly, cover loosely with foil to prevent further browning.) Remove from pan immediately and let cool on a rack.
Yield: 1 loaf (16 slices) Serving size: 1 slice
Per serving: 105 calories, 1 g total fat (0.1 g sat fat), 4 g pro, 21 g carb, 2.3 g fiber, 144 mg sodium, 0 mg cholesterol
Exchanges: 1-1/2 starch