Oatmeal Bread Using Pantry Staples
Learn How to Make this Oatmeal Bread Recipe Using Prepper Pantry Staples. Store this helpful recipe in your repertoire since it uses all non-perishable ingredients from your Main Working Pantry or Your Extended Prepper Pantry.
Servings: 2 loaves
Equipment
- Two 9"x5" loaf pans
Ingredients
- 2 cups Old-fashioned rolled oats
- 2 tbsp. Coconut oil Ghee or other mild-flavored oil may be substituted.
- 2 cups Boiling water
- 2 tsp. Salt
- 2 1/4 tsp. Yeast This is the equivalent of one package of yeast. You can use active dry yeast or instant yeast.
- 2 tbsp. Sucanat Another whole sweetener may be substituted, such as maple sugar or maple syrup, coconut sugar, date sugar, or honey.
- 3/4 cup Lukewarm water
- 1 cup Dry milk powder This can be a dried whole milk powder or a non-fat dried milk powder.
- 4 - 4 1/2 cups All-Purpose or bread flour Whole grain flours may be substituted up to 3 1/2 cups
Instructions
- Put oats in a large mixing bowl and add coconut oil. Pour hot water into the bowl and mix well with oat and oil mixture.
- Add salt to the bowl and mix thoroughly.
- Allow oat mixture to cool to room temperature.
- Fill a measuring cup with lukewarm water up to the 3/4 cup mark and add Sucanat. Stir well and add in yeast. Set aside for a few minutes to allow the yeast to "bloom" (become foamy).
- Add lukewarm water with yeast into the bowl with oat mixture and stir well.
- Add the milk powder and 4 cups of flour to bowl with oat mixture and stir well until all the flour is moistened, and dough begins to come together into a ball. You can use your clean hands to mix the dough together.
- If the dough is sticky, add additional flour until the dough no longer sticks to your hands, and the dough easily pulls away from the sides of the bowl. (See video.)
- Leave the dough in the bowl and cover with a floured dishtowel. Place the bowl in a warm, draft-free area. Allow dough to double in size. This will take approximately 1 1/2 hours.
- After 1 1/2 hours, punch down the dough and transfer it to a flat surface to knead. Only flour the surface if the dough appears to be sticky. Knead the dough for 10 minutes. (See video.)
- After kneading the dough for 10 minutes, divide the dough into two halves and shape each half into a loaf. Place each loaf into their individual well-buttered or oiled loaf pan. Cover with a towel and allow both loaves to double in size. This will take approximately 30 minutes.
- While each loaf is rising in their loaf pan, preheat the oven to 400°F. Once loaves have doubled in size, place on the middle rack in the preheated oven, lower the heat to 350°F, and bake for approximately 35-45 minutes until the tops are golden brown.
- If the tops begin to over-brown before the bread is done, tent with aluminum foil and allow the bread to continue to bake until a tap on the bottom of the loaf sounds hollow.
- Transfer loaf pans to a cooling rack, and allow the loaves to cool for a few minutes. Release the loaves from their loaf pans and transfer them back to the cooling rack until they are completely cooled before slicing.
Video
Notes
Find this recipe and video at https://marysnest.com/oatmeal-bread-recipe-using-prepper-pantry-staples/
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