From my mom
Makes 2 loaves (I double the recipe to make 4 loaves and freeze the extra so I don't have to make it as often)
Combine in large bowl:
1 c quick oats
1/2 c whole wheat flour (I use 1 cup)
1/2 c brown sugar (or honey)
1 tsp salt
2 Tbsp butter
(At this point I add 2 tbsp of milled flax seed)
Pour over:
2 c boiling water
Mix and let cool.
Dissolve in a small bowl or cup:
1 pkg (2 1/4 t) dry yeast in
1/2 c warm water
When batter is cooled to lukewarm, add yeast mixture.
Stir in:
up to 5 c white flour
When dough is stiff enough to handle, turn onto floured board and
knead 5-10 mins. Place in greased bowl, cover, and let rise until
doubled. Punch down, shape into two loaves, place in greased pans,
let rise until doubled. Bake at 350 degrees for 30-40 minutes. Cool
on rack, brushing loaves with butter for a soft crust.
Makes 2 loaves (I double the recipe to make 4 loaves and freeze the extra so I don't have to make it as often)
Combine in large bowl:
1 c quick oats
1/2 c whole wheat flour (I use 1 cup)
1/2 c brown sugar (or honey)
1 tsp salt
2 Tbsp butter
(At this point I add 2 tbsp of milled flax seed)
Pour over:
2 c boiling water
Mix and let cool.
Dissolve in a small bowl or cup:
1 pkg (2 1/4 t) dry yeast in
1/2 c warm water
When batter is cooled to lukewarm, add yeast mixture.
Stir in:
up to 5 c white flour
When dough is stiff enough to handle, turn onto floured board and
knead 5-10 mins. Place in greased bowl, cover, and let rise until
doubled. Punch down, shape into two loaves, place in greased pans,
let rise until doubled. Bake at 350 degrees for 30-40 minutes. Cool
on rack, brushing loaves with butter for a soft crust.
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