Honey Oatmeal Bread
|Boiling water||1 Cup (16 tbs)|
|Rolled oats||1 Cup (16 tbs)|
|Safflower oil||2 Teaspoon|
|Warm water||1⁄2 Cup (8 tbs)|
|Dry yeast||1 Teaspoon|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|Unbleached flour||1 Cup (16 tbs)|
|Wheat germ||1⁄4 Cup (4 tbs) (raw)|
Pour the boiling water over the rolled oats in a large mixing bowl.
Add oil, salt, and honey.
Let stand until cooled to lukewarm.
Dissolve yeast in warm water.
Let stand until bubbly.
Combine flours and wheat germ.
Stir yeast mixture into oatmeal in mixing bowl.
Add half of the flour mixture and blend 3-4 minutes in electric mixer at medium speed or 100 strokes by hand.
Stir in enough more flour to make a medium-stiff dough.
Use any remaining flour on pastry cloth or pastry board and knead 8—10 minutes, or until smooth and elastic.
Put in an oiled bowl, turn once to grease top, cover with a cloth, and let rise in a warm place until doubled in bulk.
Return dough to bread board, punch down, and shape into a loaf.
Place into a greased 8 x 4-inch bread pan.
Cover and let double in bulk.
Bake at 350° 50-60 minutes.
Turn out onto a wire rack to cool.