Date: Fri, 23 Sep 94 15:44:16 EDT
From: Susan Lehman (email@example.com)
***Oatmeal Bread*** (2 loaves)
from The More-with-Less Cookbook by Doris Janzen Longacre
(For those who remember the recipes from "Extending the Table", this is
the precursor to that book, and is why the cover of Extending the Table
says "in the spirit of More-with-Less". It was also put out by the
Mennonite Central Committee (I'm a Mennonite), but it is not an ethnic
cookbook like "Extending..." I don't know how adaptable it is to VLF,
since I don't cook from it's recipes (or any recipes) very often. Email
me if you have any questions. )
1 c. quick oats 2 c boiling water
1/2 c whole wheat flour 1 pkg. (I scant Tablespoon) yeast
1/2 c brown sugar 1/2 c. warm water
1 T. salt 5 c. white flour
Combine oats, whole wheat flour, sugar, and salt in a large bowl, and
pour the boiling water over it. Stir to combine.
Meanwhile, dissolve the yeast in the warm water.
When the oat mixture is lukewarm, add the yeast. Stir in the white
flour, cup by cup.
When dough is stiff enough to handle, turn onto floured board and knead
5-10 minutes. Place in greased bowl, cover, and let rise until doubled.
Punch down and let rise again. Shape into 2 loaves and place in greased
9x5x3" pans. Bake at 350 F for 30-40 minutes. Cool on rack.