From: fields@zip.eecs.umich.edu (Matthew H. Fields)
Subject: Re: Beltaine Oatcake Recipe?
Date: 29 Apr 1994 23:34:01 GMT

[...]
Lammas Raisin Bread
makes 4 loaves

2 c rolled oats
5 c water
1/3 c honey
1 Tb salt
2/3 c wheat germ
2 pckg (2 Tbs) dry yeast
6 c whole wheat flour
1 c raisins
2 c white flour

Cook the oats in 4 cups boiling water until they are just soft (5-10
min).  Stir in honey, salt, and wheat germ.  Allow to cool to
lukewarm.

Dissolve yeast in 1 c warm water and stir into oats with 3 c of the ww
flour.  Beat this sponge w/wooden spoon for a few minutes.  Cover bowl
with tea towel.  Let rise in warm, draft-free place for ca.1 hour or
until doubled volume.

Stir down sponge.  Stir in raisins & remaining 3 c ww flour.  Sprinkle
1 c white flour over a flat wooden or marble surface and turn the
dough out onto it.  Sprinkle the second c of white flour on top of the
dough and carefully begin kneading.  Knead for about 10 min or until
smooth and elastic.  Form into ball.  Put in large, buttered bowl.
Turn so it is evenly buttered.  Cover with tea towel and put the dough
away to rise for another hour or until doubled in volume.

Punch down.  Cut into 4 even parts.  Form each into a loaf and place
in 4 buttered medium-size pans.  Cover with tea towels.  Let rise for
about 1/2 hour.  Bake in preheated oven at 400 deg F [200 deg C] for
15 min, then turn heat down to 350 deg [175 deg C] and bake for
another 30-40 min.  
[...]