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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 20 |
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This recipe produces a very flavorful, satisfying bread. The gluten powder isn't necessary, but it makes a fluffier loaf. This is another heirloom recipe that comes from Old Fashioned Bread Recipes with Historical Notes (1987). Yeast breads require kneading by hand and are messy, but there is nothing as satisfying as the smell and taste of bread you've made by yourself. Ingredients:
1/2 ounce dry yeast (2 packets) |
1/4 warm water (not boiling) |
1 cup rolled oats |
2 cups milk, scalded |
1/2 cup molasses |
2 teaspoons salt |
1/4 cup vegetable oil |
2 eggs, beaten |
1/2 cup wheat germ |
2 cups wholewheat flour |
3 -4 cups sifted unbleached flour |
1/2 teaspoon ground ginger |
1 -2 teaspoon gluten (optional) |
Directions:
1. sprinkle yeast into warm water and allow to dissolve. Set aside.
2. In a large mixing bowl, combine the wet ingredients and oats and salt. Mix well.
3. In a separate larger bowl combine dry ingredients-wheat germ, flour, etc.
4. Gradually mix dry flour mixture into oats mixture, blending well, until a soft dough is formed. (I usually do this with a wooden spoon.) Add a little more flour if dough is still sticky.
5. Coat hands well with vegetable oil so dough will stick less.
6. Knead dough by hand for 8-10 minutes on a floured bread board or hard surface.
7. Form dough into a ball, place in a greased bowl. Cover with cloth and place in a warm place and let rise to double in bulk, about 1 hour.
8. Punch down and form into two loaves. Place in two greased 9 x 5-inch loaf pans, and let rise again until well rounded above tops of pans.
9. Bake in preheated 350 degree F oven 55-60 minutes.
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