Makes 2 loaves
2 pkgs active dry yeast
3 Tbsp honey
1 1/2 Tbsp salt
2 cup water
3/4 cup regular oatmeal
2 Tbsp sour cream
3/4 cup whole wheat flour
1 tsp celery seeds
1 tsp poppy seeds
1 Tbsp sesame seeds
1 Tbsp fresh sage, chopped
1 Tbsp fresh basil, chopped
1/2 tsp dill, dried
1 egg, beaten
2 Tbsp butter, melted
1/2 cup pinenuts
4 cup flour
Combine the yeast, honey and salt with 1 cup lukewarm (not hot)
water and set aside.
Heat 1 cup water to boiling, and add the oatmeal and sour cream.
Simmer, covered, for 10 minutes, then remove from the heat and cool
to lukewarm. Combine the whole-wheat flour, seeds, and herbs in a
large mixing bowl. Add the oatmeal and yeast mixtures and beat
until well blended. Add beaten egg and melted butter and beat
several times again. Add the pine nuts, then add 3 cups of the
all-purpose flour, one cup at a time, beating between each addition
until a fairly stiff dough is developed.
Spread the remaining all-purpose flour on a board and knead the
dough into it thoroughly, about a dozen times, then put the dough
in a large, well-greased bowl and cover with a damp cloth. Set to
rise in a warm place until double its original bulk (about 1 hour).
Just before the end of the rising time, presoak 2 clay pots, top
and bottom, in hot water for 15 minutes.
Place the risen dough on a floured board, divide, and shape into
2 loaves. Before putting the loaves in the presoaked pots, put a
small piece of aluminum foil, just large enough to cover the bottom
of the loaf, on the bottom of each pot. (This keeps the bread from
sticking to the pot.) Place the dough inside the pots, cover, and
allow to rise until almost doubled in bulk (about 45 minutes).
Cover the pots and put them in a cold oven. Set the oven temperature
at 475 degrees. Bake for 40 minutes. If necessary, remove lid for
the last 5 minutes of baking to get a golden brown crust.