Wednesday, March 4, 2009

Oatmeal Pumpkin Wheat Bread

1/2 cup cooked oatmeal, cooled to warm
1/2 cup canned pumpkin
1 3/4 cups warm water
2 tablespoons oil
1 1/2 teaspoons salt
1/4 cup honey
1 tablespoons yeast softened in 1/2 cup warm water
1 1/2 cups wheat flour
1 1/2 cups white flour
(may use 3 cups wheat if desired)

Place all ingredients in Bosch/Kitchen Aid except flour. Mix a few times to blend, adding flour in small amounts until dough cleans sides of mixing bowl. Knead 10 minutes if mixing by hand; dough should be slightly sticky. Let dough rest 10 minutes. Divide into 2 parts and form into loaves. Place in 2 greased 5x9-inch pans. Let rise at least 1 hour. Bake at 350 degrees for 25-30 minutes. Makes 2 loaves.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 112)

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