Saturday, October 11, 2008

One day, when I have a lot of time on my hands...I would like to try my hand at this:

Delicious Oatmeal Bread

From the NY Times Natural Foods Cookbook

1 ½ cups boiling water

1 cup rolled oats

¾ cup molasses (or honey or ½ cup sugar)

3 tablespoons soft butter

2 teaspoons salt

1 packet yeast

2 cups lukewarm water

8 cups unbleached white flour, approx

(or 4 cups whole wheat, 4 cups white)


Pour the boiling water over the oats and let stand 30 min

Add the molasses (or honey), soft butter and salt

dissolve the yeast in the warm water and add to the oat mixture

Beat, and work in enough of the lour to make a medium-soft dough. Turn onto a floured counter and knead until smooth, adding more flout as needed, about 10 min.

Place the dough in a clean buttered bowl, turn to butter the top, cover and let rise in a warm place until doubled in bulk, about one hour

Turn out onto the counter again, divide and shape into two loaves and place in well-oiled loaf pans (9” x5”x 3”).

Cover and let rise until double in bulk, about 45 min.

Preheat the oven to 400 degrees.

Bake the loaves five minutes, then lower the heat to 350 degrees

Bake 40 minutes longer, or until the loaves sound hollow when tapped on the bottom.

Brush the tops with butter for a soft crust.
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