Ingredients: |
Ingredients: (makes 3 loaves)
4 c boiling water
3 c oats (Quaker Oats, not instant)
7.5 to 8.5 c flour (regular is fine and is what I use)
2 packages yeast (4.5 t if you buy yeast in bulk, as I do)
2 T salt
4 T oil (I use olive but any vegetable oil will do)
1/2 c honey, maple syrup, molasses or combination thereof
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Directions: |
Directions:Pour boiling water over oats in a large bowl and let cool. Stir in 2 cups flour and the yeast. Place in warm, draft-free space, uncovered, and let rise until double in bulk (usually about 2 hours). Punch down and work in rest of ingredients, including enough flour to make a dough that you can knead. Turn out onto flour-covered surface and knead for about 10 minutes, adding flour as you go so dough is firm but pliable and not sticky. You cannot over-knead this bread. Divide dough into 3 parts and shape into loaves. Place each in a greased loaf pan. Allow to rise until double, again about 2 hours. Bake at 350º for about 40 minutes, but can take as long as 60 depending on your pans.
Turn out and cool. I like to make 2 loaves of regular bread and 1 loaf of cinnamon raisin. I do this by kneading in about 1/2 to 1 cup raisins before shaping the loaf. I pat the dough out flat (could roll, but then I need to wash rolling pin) and sprinkle with cinnamon sugar. I roll up dough like a jelly roll and place seam-side down in a greased pan and let rise and bake with the other 2 loaves.
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Personal
Notes: |
Personal
Notes: If you are skilled, you can bake the bread in a Dutch oven on a camp fire but I live in suburbia and a campfire is not allowed! Bread is not like oatmeal cookie with flakes of oatmeal. It is a light colored, fine crumb bread that makes the most excellent toast.
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This recipe for Oatmeal Bread is from