Cooking with Oats by Cornelia M. Parkinson

Author:Cornelia M. Parkinson
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 1991-03-25T16:00:00+00:00

WHEAT-OAT BREAD

This bread is delicious, one of the best ever, and so easy it’s almost embarrassing. It’s especially good with cheese and, if you’re careful not to burn the edges, makes marvelous toast. With a little peanut butter it’s nearly a meal.

1 package active dry yeast

¼ cup warm water (90° to 105°F)

1 teaspoon sugar

2 cups warm water

1 teaspoon salt

3 tablespoons oil

¼ cup honey

4 cups whole wheat flour

½ cup unbleached white flour

½ cup oat flour (or rolled oats ground in your blender)

¼ cup non-fat powdered milk

Dissolve the yeast in the ¼ cup warm water and stir in the sugar. Allow the mixture to stand until it is frothy. Mix it in a large bowl with 2 cups warm water, salt, oil, and honey. Gradually beat in about 3 cups of the whole wheat flour. Continue beating until the mixture is shiny and elastic and pulls away from the sides of the bowl in long strings, then beat in the white flour, the oat flour, and the powdered milk. Beat very well, until all the ingredients are thoroughly combined. At this point you really can’t overbeat. Finally, beat in as much more of the whole wheat flour as you need to make a stiff batter. You will not be kneading it, so you don’t have to make a dough you can handle, just one that will stand up fairly well in the pans.

Turn the batter into well-greased pans about 5 × 9 inches or a little smaller. If the pans are too big, the loaves will be flat. The batter should at least half-fill them.

Allow the pans to stand in a warm place, covered by a damp cloth, until the batter comes to the top of the pans or is about doubled in bulk.

Bake in a preheated 400°F oven for 45 minutes.

MAKES 2 LOAVES. FROM WHOLE GRAINS.

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