Yield: 16 Servings
|1 cup||Quick oats|
|2 cups||Boiling water|
|½ cup||Whole wheat flour|
|1 pack||(1*scant*Tablespoon) yeast|
|½ cup||Brown sugar|
|½ cup||Warm water|
|5 cups||White flour|
From: Claudia Knowles <KnowlesCM7@...> Date: Wed, 14 Aug 1996 20:30:00 -0400 Combine oats, whole wheat flour, sugar, and salt in a large bowl, and pour the boiling water over it. Stir to combine.
Meanwhile, dissolve the yeast in the warm water.
When the oat mixture is lukewarm, add the yeast. Stir in the white flour, cup by cup.
When dough is stiff enough to handle, turn onto floured board and knead5-10 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 F for 30-40 minutes. Cool on rack.
[Notes: This originally called for 2 T. margarine to be added to theinitial oat mixture. Oil is unnecessary in bread, but it does delay staleness. I usually use half white flour and half wheat. This bread is VERY good, and makes great toast.]
Posted by "Von Balson, Kathleen" <VBalson@...> to the Fatfree Digest [Volume 14 Issue 7] Jan. 7, 1995.:from The More-with-Less Cookbook by Doris Janzen Longacre: Individual recipes copyrighted by originator. FATFREE Recipe collectionscopyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
EAT-L Digest 13 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .