By Request

By Catherine Kekoa Enomoto

Wednesday, July 3, 1996

Loaves pack oats and nuts

HELEN Wong of Moanalua asked for a yeast-based recipe for an Oat Nut Bread that contains no eggs or milk.

Following is a recipe adapted from "The Electric Vegetarian" food processor cookbook, whose co-author Julie Woo of Honolulu said the noninstant, nonfat milk powder is optional. "It's there simply to provide a nutritional boost," said Woo, who's manager of the Continuing Medical Education Program at the University of Hawaii School of Medicine.

Oat Nut Bread

2 tablespoons active dry yeast
1/2 cup warm water (105 to 115 degrees)
2 tablespoons oil
3 tablespoons honey
4 cups whole wheat flour, unsifted
1 teaspoon salt
2 cups rolled oats
1/2 cup chopped walnuts
1/2 cup noninstant, nonfat milk powder
1 to 1-1/4 cups water

In a measuring cup, sprinkle yeast over 1/2 cup warm water. Let stand in warm place about 5 minutes until it dissolves or puffs. Add oil and honey.

Add dry ingredients to processor work bowl. Pulse on/off to mix with the plastic dough blade. With machine running, pour yeast mixture through feed tube. Pour in remaining water in a steady stream, only as fast as flour absorbs it. All the water may not be needed to form a ball of dough.

Process ball of dough for 20 seconds. Stop the machine and feel the dough. It should be elastic, sticky and wet. If not, process 10 seconds longer. Sprinkle dough with 1 to 2 tablespoons flour. Pulse on/off to coat dough for easy removal from work bowl.

Transfer dough to an oiled bowl and turn so entire surface is oiled. Cover with plastic bag or damp cloth and let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour. Punch down dough and knead for 30 seconds to press out the bubbles.

Divide dough in half. Shape each piece into a smooth round ball and place in greased 8-inch round pans. Loaves may also be baked in greased 7-7/8 by 3-7/8 inch pans. Cover and let rise in warm place, free from drafts, until doubled, about 40 minutes.

Bake on middle rack in a preheated 350-degree oven 30 to 35 minutes or until golden brown and bottom crust of loaf has a hard hollow sound when tapped. Remove from pan immediately and place on metal rack to cool. Makes 2 loaves, 15 slices per loaf.

Approximate nutritional analysis per slice: 110 calories, 3 grams total fat, 0.5 gram saturated fat, no cholesterol, 80 milligrams sodium.*

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.

Send queries along with name and phone number to: By Request, Honolulu Star-Bulletin Food Section, P.O. Box 3080, Honolulu 96802. Or send e-mail to

By Request by Catherine Kekoa Enomoto is a regular feature of the
Honolulu Star-Bulletin. © 1996 All rights reserved.

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