Fat-Free Oat and Wheat Bread

(makes 2 loaves)

  • 3 cups boiling water
  • 2 cups rolled oats
  • 1/3 cup honey
  • 1/4 cup applesauce
  • 2 teaspoons salt
  • 1 1/2 tablespoons SAF yeast
  • 1/4 cup vital gluten flour
  • 6-7 cups whole wheat flour (I used Prairie Gold)

Mix together boiling water, oats, applesauce and honey and stir well. Let cool until lukewarm (100-110 degrees)and stir in yeast. Add 2 cups whole wheat flour and mix well. Cover and sponge (let sit at room temp) for 15 minutes.

Mix in vital gluten and add remaining flour a cup at a time, stirring after each addition. Add enough flour to begin to pull away from the sides and dough is moist but not sticky.

Knead for about 10 minutes with the manual kneader, or until gluten is developed.

Cover and let rise until nearly doubled. Punch down and divide into 2 loaves. Shape and place into 8 x 4 loaf pans. Place in a warm oven (turn on to 150 until warmed then turn OFF) and let rise until nicely rounded on top.

Turn oven on and bake at 350 for 30-35 minutes or until tops are brown and the loaves sound hollow when you tap the bottoms.

Place on a baking rack to cool, brush with water and place a clean towel over top to soften crust.

About Vickilynn Parnes

A student of health and nutrition for 40+ years, Vickilynn Parnes has over 30 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and radio talk show host, as well as being full-time mom to 5 children.