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Print this Recipe    Rolled Oat

Rolled Oat Bread
Makes 2 loaves

3 cups spring water, milk, soymilk or potato water
1 cup rolled oats
2 teaspoons sea salt
2 tablespoons sesame oil (I used the toasted chinese variety)
3/4 teaspoon active dry yeast (yes! Less than a teaspoon!)
6 cups of flour (regular or bread flour, white or whole wheat).

Boil 2 cups of water and pour it over the oats in a large bowl.
Add the salt and the oil and set aside until lukewarm.

Heat 1/4 cup of the water to lukewarm. Add the yeast and a teaspoon
of flour and set in a warm spot to proof ( 10 - 15 minutes). Add
the remaining 3/4 cup of water and about a cup of flour. Stir well
and set covered in a draft free spot for about an hour, or until
a sponge develops. Stir sponge into the cooled oat mixture.
Gradually stir in enough of the flour to form a dough.

Turn dough out and knead until smooth and elastic, adding flour if
necessary to keep the dough from sticking.

Form the dough into a ball and put it ina lightly greased bowl.
Cover and set aside somewhere warm for about 2 hours (in an oven
with the light on is a good place).

Knead the dough, and return to the bowl for a second rise.

Shape the dough and place in two loaf-pans. Take a fork and stab
the loaf repeatedly and evenly from one end to the other to let
out potential air-bubbles. (I get three long rows of stabs per
loaf) Let rise for an hour or until the dough is just risen up
"roundly" over the sides of the pan. Slash the tops if you haven't
poked fork-holes and bake at 350 F for 50 minutes until the loaves
are lightly brown, have firm sides, and sound hollow when tapped.
Cool thoroughly before storing or slicing. A little olive oil
applied to the top of the loaf keeps the top crust soft.

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