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3/4 c Quick-cooking oats
1 3/4 c Lukewarm water
2 tb Unsalted butter
1 pk Active dry yeast
1 pn Sugar
1/2 c Rye flour
1/2 c Whole wheat flour
2 1/2 c Bread flour; (up to 3 cups)
1/4 c Slivered blanched almonds;
-toasted and chopped
1/4 c Walnut halves; chopped
1 tb Unsalted butter; melted
Combine 1/2 cup of the oats with 1 cup of the water in a medium saucepan.
Heat to boiling, then remove from the heat. Stir in the 2 tbsp butter and
let cool to lukewarm. Meanwhile sprinkle the yeast over 1/4 cup of the
lukewarm water in a large bowl. Stir in the sugar, and let stand 5 minutes.
Stir the lukewarm oat mixture into the yeast mixture along with the
remaining 1/2 cup water, rye flour, whole wheat flour, and enough bread
flour to make a stiff dough, about 2 cups. Transfer to a floured board and
knead for 10 minutes, workin in more bread flour as needed. Transfer the
dough to a lightly greased bowl, cover with plastic wrap, and let rise in a
warm place until doubled in bulk, about 1 hour. Punch down the dough and
transfer to a floured board. Knead in the almonds, walnuts and remaining
1/4 cup of oats. Let stand 2 minutes. Grease a loaf pan and place the dough
in it. Cover the pan loosely with a flour-rubbed tea towel and let it stand
until doubled in volume, about 1 hour. Preheat the oven to 375 F. Slash the
top of the dough with a sharp knife, and brush with the melted butter. Bkae
until loaf is golden brown and it sounds hollow when tapped, about 45
minutes. Cool in the pan on a rack. Makes 1 loaf.
To toast the almonds, heat a small dry skillet over medium heat. Toast
stirring frequently until golden, about 6 minutes.
Yields
1 Servings
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