Saturday, January 18, 2014

Shaker Oatmeal Bread

2 cups boiling water
2 cups rolled oats
1 Tblsp softened butter
1/2 cup molasses (or honey)
1/2 tsp salt
1 cake yeast (1 packet or 1 Tblsp loose yeast)
1/2 cup lukewarm water
5 cups sifted white flour (organic if possible)

Add boiling water to rolled oats and let stand for 1 hour. Then add butter, molasses or honey, and salt. Dissolve yeast in warm water and add to the oatmeal mixture with enough flour to make a stiff dough. Turn out onto floured board or counter-top. Knead 4-5 minutes. Place n a greased bowl, brush with melted butter. Cover and let rise overnight in a warm place. In the morning knead lightly and shape into two loaves. Let rise until double in bulk and bake in a 425F degree oven for 10 minutes. Reduce heat to 375F and bake for an additional 40 minutes. Makes 2 loaves.

Notes: I discovered this recipe long ago in an old Shaker Cookbook. I've adapted some parts of it to my liking but it's mostly the original recipe. I like that I can start this the night before and finish it in the morning. The dough will seem very stiff at first but by morning it is all yeasty and soft and nice. I like to use honey myself and as you can see, it is low in fat! Just reading this makes me want to make some of this delicious bread again very soon!

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