Right after having Asher, my friend Keira brought over a meal that included (among many other tasty things) this oatmeal bread. We were hooked right away. I then got a copy of the cookbook from the library and tried the recipe for myself. Soooooo tasty! Not for whole grain purists, but still a semi-healthy bread. This makes the best toast. I can seriously eat the whole loaf myself.
From More With Less Cookbook by Doris Janzen Longacre.
Combine in large bowl:
- 1 c quick oats
- 1/2 c whole wheat flour
- 1/2 c brown sugar (I used Sucanat)
- 1 T salt
- 2 T margarine (I used butter)
- 2 c. boiling water
Stir in to combine.
- 1 pkg dry yeast (1 scant T) in 1/2 c. warm water.
When batter is cooled to lukewarm, add yeast.
- 5 c white flour (I’m experimenting with various amounts of whole wheat flour)
When dough is stiff enough to handle, turn onto floured surface and knead 5-10 minutes. Place in greased bowl, cover, and let rise until doubled. Punch down, and let rise again. Shape into 2 loaves and place in greased 9x5x3 pans. Bake at 350 for 30-40 minutes. Cool on rack, brushing loaves with margarine (butter!) for a soft crust.
Note: These rising instructions just baffle me. Putting the bread into the pans after rising, and baking right away, produces small, dense loaves. They still taste good, but the bread disappears waaaay too fast. So, I recommend dividing the dough into two loaves after the first rise and doing the second rise in the bread pans. Then, place the bread in the oven without punching down the second time. You should get taller loaves this way.