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Nutrition Facts
Serving Size 1 (36g) Recipe makes 40 servings The following items or measurements are not included below: gluten
Calories 90
Calories from Fat 6		(7%)
Amount Per Serving		%DV
	Total Fat 0.7g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 117mg		4%
Potassium 63mg		1%
Total Carbohydrate 18.1g		6%
	Dietary Fiber 1.6g	6%
	Sugars 1.4g
Protein 3.0g		5%
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Zaugg Family Favorite Bread

Recipe #286867 | 2½ hours | 2 hours prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Chef on the coast
Feb 19, 2008

After making bread for many years - and experimenting with different ingredients and family tastes - I believe this tops the cake! I have discovered while working with whole wheat and bread making that you have to let the wheat flour "sponge" so the bread doesn't end up heavy. This recipe combines white flour, wheat flour and oatmeal. For us, it's a great way to use leftover cooked oatmeal from breakfast. My kids and DH go through approximately 7 loaves a week!

SERVES 40 , 4 loaves (change servings and units)

Ingredients

2 tablespoons yeast
2 tablespoons gluten
2 teaspoons salt
4 tablespoons sugar or honey
2 cups hot water
2 teaspoons vegetable oil
2 cups regular oatmeal, precooked
2 cups whole wheat flour
4-6 cups white flour

Directions

1
In a large bowl add yeast, gluten, salt, sugar, oatmeal, whole wheat flour and water. Mix well.
2
Cover. Let this mixture sit for 30-40 minutes. This is called sponging.
3
Add vegetable oil and mix well.
4
Add enough white flour to make a non-sticky soft dough. Knead 10 minutes.
5
Place in greased bowl and let rise until double. About 30 minutes.
6
Punch dough down.
7
Divide dough between 4 greased bread pans. Cover and let rise for 20 minutes.
8
Bake at 400 degrees for 30 minutes.
9
Cool on wire racks.
10
Note: If you are grinding your own wheat - adjust the coarsness of the flour for different textures. Enjoy!

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Featured Reviews for This Recipe

From: WI Cheesehead

On Jan 15, 2009

I had posted in a thread about getting my whole wheat bread to rise. This chef gave me her recipe. It does take quite a bit longer than my recipe, but boy does it turn out yummy! Light, yet stays together. I accidentally used 2 cups Five Grain Hot Cereal (dry) plus 1 cup freshly ground whole wheat and 3+ cups of white. I had leftovers from Caramel Apple Oatmeal. I was worried about the small amt of oil, but it was okay. I mixed for 8 min. in the Bosch and did 2 rises. I was leary about 400° as I bake mine at 350, so did 375 and brushed melted butter on after. These only made 2 decent sized loaves. I am going to try this with all whole wheat next time and see how it goes. Cross your fingers.

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From: Lavender Lynn

On May 19, 2008

Came together easily and made a rich, soft, flavorful loaf of bread. While working with the dough I was aware that this is a well-used and long-tested recipe, as all the amounts seemed right and the result was perfect the first time. Made for OZ/NZ swap. (Although reviewer and chef live within 60 miles of one another in Oregon, USA!)

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