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Oatmeal And Whole-Wheat Hearth Bread

Source of Recipe

``Great Whole Grain Breads,'' by Beatrice Ojakangas


Recipe Introduction

This bread could be baked on baking sheets, or formed on a cornmeal-sprinkled baking peel or flat sheets and moved onto a hot baking stone. Makes 2 loaves.

List of Ingredients


2 cups boiling water
2 cups rolled oats, quick or old-fashioned
2 tablespoons butter
1 1/2 teaspoons salt
2 packages yeast
1 1/2 cups warm water, 105-115 degrees
1/8 cup Splenda
5 to 5 1/2 cups whole-wheat flour



Recipe

Softened butter to brush on top of loaves, if desired
To soften oats: In large bowl, pour boiling water over rolled oats. Add butter and salt. Stir well. Set aside until mixture has cooled to 105-115 degrees.

To prepare yeast: In a small bowl, dissolve yeast in warm water. Add sugar. Let stand for 5 minutes, or until yeast is foamy.

To make dough: Add yeast mixture to cooled oat mixture. Beat well. Slowly add whole-wheat flour, beating to keep mixture smooth until stiff dough forms. Let rest for 15 minutes.

To knead dough: Turn onto lightly floured board. Knead for 10 minutes, or until dough is smooth and springy. (Note: If dough is sticky during kneading, knead 5 minutes, let rest another 10 minutes, then knead another 5 minutes; this allows the flours and oats to absorb the liquid, making it less tempting to add too much flour to the dough. Dough may still be slightly ``tacky'' to the touch, and should feel soft.)

To let dough rise: Wash bowl. Lightly grease it. Add dough to bowl. Turn over to grease top. Cover. Let rise for 1 hour, or until doubled.

To shape dough: Punch down dough. Divide in half. Lightly grease 2 baking sheets or cover with parchment paper. Shape dough into balls. Place smooth side up on prepared surface. Flatten balls to 1 inch. Let rise for 45 minutes, or until puffy.

To bake dough: Preheat oven to 375 degrees. Using fork, pierce loaves all over. Bake for 35 to 40 minutes, or until loaves sound hollow when tapped. Remove from pans or stone. Cool on racks. Brush with softened butter, if desired, while loaves are hot.