OATMEAL HONEY BREAD

A yeast bread for people who like oatmeal

Ingredients

(makes 2 loaves)

160 g uncooked oatmeal e.g., Quaker's Old Fashioned Oatmeal
160 ml honey
30 ml salt
50 ml butter
250 ml boiling water
14 g active dry yeast
250 ml lukewarm water
160 ml milk
500-600 g unbleached flour (may substitute up to 200 g whole wheat)
oil

Procedure

Put the oatmeal, honey, salt and butter in a large mixing bowl. Add boiling water and mix together. Let stand for 45 minutes, stirring occasionally.
Following the yeast package directions, add the yeast to lukewarm water, and let it soften for about 5 minutes. Add the yeast mixture to the oats and honey mixture. Mix in the milk and stir well.
Stir in the flour, 50 g at a time. When the dough is too stiff to stir, pour it out onto a well-floured surface, and knead it firmly, adding a little flour if necessary. Knead it until the dough is smooth and elastic (about 6-8 minutes). Form the dough into a ball. Place the dough into a large greased bowl, coating the entire ball of dough.
Cover with a damp cloth, and place in a warm, cozy, humid place. (I put it in a cool oven, with a small saucepan of hot tap water sitting on the bottom of the oven.) Let rise for about 1 1/2 hours, or until the dough has doubled in bulk.
Punch down the dough, and split in half. Spread the dough into two greased loaf pans, coating the dough as before, and cover with a damp cloth, and let rise for about an hour in a warm, cozy, humid place.
Bake at 350\(deF for 35-40 minutes, or until loaves sound hollow when tapped. Cool on a bread rack for about ten minutes.

Notes

Kneading is difficult to describe in words, but many cookbooks have pictures. The idea is to exercise the dough and work some more flour into it. Bread freezes very well; give it an hour or so to thaw, then heat it up at 350\(deF for about ten minutes.

Instant and quick-cooking oatmeal is not satisfactory in this recipe. Besides the ubiquitous Quaker oats, you can use any commercial rolled oats or steel-cut oats. If you use the steel-cut oats, then soak for 1 hour in step 1.

Rating

Difficulty: easy if you already know how to knead dough, moderate otherwise.
Time: 30 minutes preparation, 4 1/2 hours waiting time.
Precision: All amounts (including times) are approximate.

Contributor

 
Harry S. Delugach 
University of Virginia, Dept. of Computer Science, Charlottesville, VA 
cbosgd!uvacs!hsd or decvax!mcnc!ncsu!uvacs!hsd

Recipe last modified: 31 Jan 86

Original header

From: hsd@uvacs (Harry S. Delugach)
Newsgroups: mod.recipes
Subject: RECIPE: Oatmeal Honey Bread
Date: 14 Feb 86 06:13:08 GMT
Organization: University of Virginia, Computer Science Dept.
Approved: reid@glacier.ARPA

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