Organic Whole Grain Oats.
Keeps best refrigerated or frozen. Old fashioned oats Cooking directions: Stove top: 2 cups water 1/4 tsp salt 1 cup Bob's Red MillÂ® organic old fashioned rolled oats. For a really delicious breakfast cereal for two, bring water and salt to a boil. Add oats, reduce heat and cook for 10 to 20 minutes (depending on the consistency that you like your cereal) stirring occasionally. Cover, remove from heat and let stand for a few minutes. Serve with honey and milk and a big smile! Microwave: 1/2 cup Bob's Red MillÂ® organic old fashioned rolled oats. 1 cup water. In large bowl, combine oats and water. Cover and microwave on high for 3 to 5 minutes. Watch carefully to avoid boiling over. Let stand for 2 minutes. Makes 1 serving. Oat bread: Our thanks to Daryl Perry of Olympia, Washington, for this baking contest grand prize winning recipe. 1 tbsp. active dry yeast. 1 1/2 tbsp. sugar. 1 1/4 cups warm water (110 degrees F). 1 1/2 tsp. salt. 1 1/2 tbsp. safflower oil. 2 tbsp. oat bran cereal. 1/4 cup Bob's Red MillÂ® organic old fashioned rolled oats. 1 cup whole wheat flour. 2 cups unbleached white flour. In a large bowl mix the yeast, sugar and warm water. Let rest for a few minutes. Stir in the remaining ingredients in the order given. Turn dough out on a well-floured pastry cloth and knead until smooth and elastic, adding more whole wheat flour as needed to prevent sticking. Place dough in a large oiled bowl and cover with a towel. Set bowl in a warm place and let dough rise until doubled in bulk. (About 1 hour). Then punch dough down and turn onto lightly floured pastry cloth, shape into loaf. Place in an oiled bread pan, cover with towel and let rise again until doubled in built. Preheat oven to 425 degrees. Place oven rack in the center of oven and place bread pan on center rack. Bake for 25 minutes, or until done. Yield: 1 loaf. Note: this recipe can be doubled.
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