Breads Yeast: Oatmeal 07 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Breads Yeast >> Oatmeal 07


	Oatmeal 07

		Oatmeal Bread 1 cup rolled oats plus 2 cups water or 2 cups leftover cooked oatmeal 1 packet dry yeast 2 T plus 1 t brown sugar 1/4 c warm water (98 to 115 F) 2 t salt 3 c whole wheat flour 2 c unbleached all purpose or bread flour 1/2 c warm milk In medium sauce pan combine oats and 2 c water. Bring to boil over medium high heat. Cook, stirring often, until you have a thick porridege, about 5 minutes. Set aside to cool. If you already have oatmeal prepared, skip this step. In large mixing bowl combine warm water, yeast, and brown sugar. Set aside until foamy. In seperate bowl mix salt and flours. Add oatmeal and milk to yeast mixture, then stir in flour mixture one cup at a time until you have a dough with enough body to knead. You may have to add more flour, but only 1/2 c at a time. The dough should be sticky, so don't add enough to make it stiff. Knead the dough on a lightly floured surface or in a food processer or mixmaster until it is supple and elastic, about 10 minutes, or until it forms a ball around the blade or dough hook. Transfer to a lightly greased bowl, cover with a light towel, and let rise until doubled. Punch down the dough, and knead it to press out airholes, about 3 minutes. Divide the dough in two, and pat each into a fat log. Place each in a lightly greased 8x4x2 pam. Cover loosely with towel and let rise until doubles. Preheat oven to 375F. Bake until golden brown and the bread sounds hollow if tapped on the bottom, about 50 minutes. Turn out of pans and cool on rack for 20 minutes before slicing.