Monastery Oatmeal Bread
| Yield: | 2 Servings |
| Categories: | Breads |
| 1 1/2 | Envelopes dry yeast or 1 1/2 cakes fresh yeast | |
| 2 | tb | Sugar or honey |
| 1 1/2 | c | Warm or lukewarm milk |
| 1 | c | Rolled oats |
| 1 | c | Bread flour or all-purpose flour |
| 1/2 | c | Whole wheat flour |
| Dough: | ||
| 1 | c | Rolled oats |
| 1/4 | c | (1/2 stick) butter, melted |
| 2 | ts | Salt |
| 2 1/2 | To 3 cups whole wheat flour | |
| All-purpose flour | ||
| 1 | Egg beaten with 2 Tbs milk or cream (glaze) | |
| Rolled oats |
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