No Knead Oatmeal Bread

https://www.jennycancook.com/recipes/simple-whole-wheat-bread/

INGREDIENTS: 2 cups whole wheat flour 1/2 cup bread flour or all-purpose flour 2 teaspoons (1 packet / 7 grams) yeast: instant or active dry 2 Tablespoons sugar 1 teaspoon salt 1 cup milk, heated to 120-130° F for instant yeast (or 110-120°F for active dry) 2 Tablespoons olive oil (or any vegetable oil) 1 egg about 1/4 cup additional bread flour

Ingredients:

• 2 cups (260 gms) whole wheat flour
• 1/2 cup (65 gms) bread flour or all-purpose flour
• 2 teaspoons (1 packet / 7 grams) instant yeast (or active dry yeast)
• 2 Tablespoons sugar (or honey but add honey after the milk)
• 1 teaspoon salt
• 
  
• 1 cup (240 mL) milk (reduced fat or whole milk), heated to 120-130° F for instant yeast (or 110-120°F for active dry)
• 2 Tablespoons (30 mL) olive oil (or any vegetable oil)
• 1 egg
• about 1/4 cup additional bread flour

Instructions:

1. Place flours, yeast, sugar & salt in a large mixing bowl.
2. Stir in milk, followed by oil and egg.
3. Beat on high for 2 minutes.
4. On low speed add about 1/4 cup bread flour until dough forms a mass.
5. Place dough on floured surface and knead 50 turns.
6. Cover and let rest 10 minutes.
7. Shape dough into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan.
8. Cover with a towel and let rise in a warm spot until it’s one inch taller than the pan, about 35 minutes.
9. Meantime, preheat oven to 375° F.
10. Bake for 30 minutes. After the first 15 minutes, I cover the top of the loaf with a foil tent to prevent over-browning.
11. Remove immediately from pan onto a cooling rack. Let it cool at least 10 minutes before slicing.

two medium loaf's or one large and long one recipe 4 cups of whole wheat flour or 3 cups whole wheat and 1 cup bread flour 2 Cups of Water 1 teaspoon of salt
3 teaspoon of sugar 3 tablespoon of oil or butter http://amzn.to/2meB6fw active dry yeast 400F on the oven 20 min 180F internal temperture when is done

whole wheat bread ingredients whole wheat flour 400g a little bit more than 2.5 cups salt 2g 1/4 teaspoon water 280g 1 cup + 2 tablespoons yeast 3g 1 teaspoon olive oil 25g 2 tablespoons olive oil the second time 12g 1 tablespoon salt 2g 1/4 teaspoon peanuts 1/4 cup sunflower seeds 1/4 cup pecans 1/4 cup

http://www.thebreadkitchen.com/recipes/simple-whole-wheat-bread-recipe/

• 500 g (18 oz) strong wholemeal flour
• 400 ml (14 oz) lukewarm water
• 1 tbsp vegetable oil
• 2 tsp salt
• 1½ tsp dried yeast

1. Mix the water with the yeast and leave for 10 minutes to allow the yeast to activate.
2. Mix the flour and salt in a bowl. Make a well in the centre and pour in the yeast/water and the oil. Mix to form a sticky dough.
3. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
4. Place the dough in a lightly-oiled bowl, cover and put in a warm place to allow the dough to double in size.
5. Knock back the dough on a floured surface and knead for 2-3 minutes. Leave to rest for 5 minutes.
6. Press the dough out into a rectangle with the short side being the same size as the long side of your loaf tin. Roll the dough up starting from the short side. Tuck the ends under.
7. Place the dough in a lightly-greased loaf tin, cover with lightly-oiled plastic wrap and allow to rise until it just fills the tin.
8. Bake the bread at 190°C/375°F fan oven, 210°C/420°F normal oven, for 35 minutes. Transfer to a wire rack to cool.