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Herb Oatmeal Bread

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The herb oatmeal bread is a wheat flour and oatmeal bread. Leavened with yeast, the herb oatmeal bread is prepared with a medley of dill, basil and sage. Filled with celery and poppy seeds and baked with the flavor of sour cream, this herb oatmeal bread is wonderfully flavorful and delicious!
Ingredients
  Active dry yeast 2 (2 Packages)
  Honey 3 Tablespoon
  Salt 1 1⁄2 Tablespoon
  Oatmeal 3⁄4 Cup (12 tbs)
  Lukewarm water 1 Cup (16 tbs)
  Hot water 1 Cup (16 tbs)
  Sour cream/1 cup light cream 2 Tablespoon
  Whole wheat flour 3⁄4 Cup (12 tbs)
  Celery seeds 1 Teaspoon
  Poppy seeds 1 Teaspoon
  Sesame seeds 1 Tablespoon
  Fresh sage/1 teaspoon dried sage 1 Tablespoon, chopped
  Fresh basil/1 teaspoon dried basil 1 Tablespoon, chopped
  Dried dill 1⁄2 Teaspoon
  Egg 1 , beaten
  Butter 2 Tablespoon, melted
  Pine nuts 1⁄2 Cup (8 tbs)
  All purpose flour 4 Cup (64 tbs)
Directions

Combine the yeast, honey, and salt with 1 cup lukewarm (not hot) water and set aside. (Remember: if the water is too hot it will kill the growing yeast.)
Heat 1 cup water to boiling, and add the oatmeal and sour cream.
Simmer, covered, for 10 minutes, then remove from the heat and cool to lukewarm.
Combine the whole wheat flour, seeds, and herbs in a large mixing bowl.
Add the oatmeal and yeast mixtures and beat until well blended.
Add beaten egg and melted butter and beat several times again.
Add the pine nuts, then add 3 cups of the all purpose flour, one cup at a time, beating between each addition until a fairly stiff dough is developed.
Spread the remaining all purpose flour on a board and knead the dough into it thoroughly, about a dozen times, then put the dough in a large, well greased bowl and cover with a damp cloth.
Set to rise in a warm place until double its original bulk (about 1 hour).
Just before the end of the rising time, presoak 2 clay pots, top and bottom, in water for 15 minutes.
(We use 2 pots in order to bake each loaf separately.) Place the risen dough on a floured board, divide, and shape into 2 loaves.
Before putting the loaves in the presoaked pots, put a small piece of aluminum foil, just large enough to cover the bottom of the loaf, on the bottom of each pot. (This keeps the bread from sticking to the pot.)
Place the dough inside the pots, cover, and allow to rise until almost doubled in bulk (about 45 minutes).
Cover the pots and put them in a cold oven.
Set the oven temperature at 480 degrees.
Bake for 40 minutes.
If necessary, remove the lid for the last 5 minutes of baking to get a golden brown crust.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Bread

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