A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Tuesday, May 17, 2011

Whole Wheat Oatmeal Bread--Melt-in-your-mouth kind!

Whole Wheat Oatmeal Bread
  350, 30-40 min in greased 9x5 pans,  Makes 4 loaves
Mix together:   2 cups instant oats
                         4 cups wheat flour
                         4 teaspoons salt
                         1/2 cup honey
                         1/4 cup oil, coconut oil is healthiest
Stir in 4 cups boiling water;  Cool to lukewarm
Stir 1 Tablespoon of yeast into 1 cup warm water and let sit 10-15 minutes.  Add to cooled oat mixture.
Stir in:   2 cups whole wheat flour
              3-4 cups white bread flour
Knead dough 6-8 minutes.  Let rise to double in bulk.  Put in bread pans.  Let rise again.  Bake 350.

The most delicious and moist wheat bread I have ever had. 

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