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1 c Rolled oats
1 1/2 c Boiling water
1/2 c Cool (not cold) water
2 -(up to)
3 tb Honey
2 ts Salt
1/2 c Warm water
1 pk (2 tsp) acitve dry yeast
2 1/2 c Whole wheat flour
2 1/2 c Unbleached flour
Date: Mon, 12 Feb 1996 21:16:18 -0600
From: herl jennifer l jenherl@ux1.cso.uiuc.edu
Well, having see a couple of oatmeal bread recipes go by, I thought I’d
post my version. It’s based on the oatmeal bread recipe in _The Laurel’s
Kitchen Bread Book_. My changes eliminate the extra fat, and uses half
white and half whole wheat flour because it’s quicker (only one rising
time). Sometimes I make it with all whole wheat.
Put oats in heat-proof bowl and pour boiling water over them. Let stand
about 5 minutes. Stir in cool water, honey, and salt. Let stand until
lukewarm (another 5-10 minutes depending on how cold your kitchen is).
Meanwhile dissolve yeast in 1/2 cup warm water. Put flours into large
mixing bowl and add oatmeal mixture and yeast. Stir to mix and knead until
smooth and satiny. Dough may seem dry at first, but don’t add water right
away. It takes a while for the water to work it’s way out of the oatmeal.
If after 5 or so minutes of kneading, the dough seems too stiff and dry,
add a tablespoon or two of water. If dough seems soggy, add more flour. (I
use my Kitchen-Aid, and it takes about 10 minutes of kneading.) When dough
is ready, shape it into a ball and put in a clean, large bowl. Cover with a
clean, damp towel and let stand in a warm place about 1 hour. Dough has
risen enough when you can poke a hole into the top of it with a wet
fingertip and the hole doesn’t fill in (or fills in very slowly). If the
dough sighs and sags a bit, it has risen a bit too long.
Turn dough out of bowl onto a floured countertop and flatten to work out
any large air pockets. Divide dough in half, shape each into a ball and
cover again with the towel. Let stand 10 minutes. Meanwhile spray two 8×4
inch pans with cooking spray and sprinkle a tablespoon or so of uncooked
oats in the bottom of each pan. Shape each ball of dough into a loaf and
put in the pans. Cover with the damp towel, and let stand in a warm place
until almost doubled. (That is, when you do the fingertip test, the dough
should fill back in the hole). Bake at 350 F for 30 minutes, or until
browned and loaf sounds hollow when tapped on the bottom. (Someday I’m
going to take a loaf out after 20 minutes and tap on it just so I know what
it sounds like when it’s not done.) Cool on a wire rack.
FATFREE DIGEST V96 #47
From the Fatfree Vegetarian recipe list. Downloaded from Glen’s MM Recipe
Archive,
Yields
12 Servings
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