Making bread is such a calming activity. The kneading, the mixing, the wonderous aroma as it bakes . . . there’s nothing like it! I do get bored of the same old white or brown bread though, so sometimes, a little variety is in order. This oatmeal bread is delicious, hearty and filling, just as it should be.
We ate this loaf with plain butter, it really needed nothing else, but you could use it in sandwiches quite effectively, too. Oatmeal bread goes particularly well with egg salad, I’ve found. This recipe was adapted from Farmgirl’s recipe.
2-3 loaves depending on size
4 c. very hot water
3 c. rolled oats (uncooked, not instant)
1/2 c. sugar
1/4 c. margarine
1 Tblsp. salt
1.5 Tblsp. dry yeast
6 or so cups flour
Mix the water, sugar, margarine and oats. I actually heat the water with the margarine so it melts right in there. Let mixture sit for 20 min or so.
Mix the yeast in 2 cups of flour and add to the warm water mixture. Let sit five minutes. Add another 2 cups of flour and mix. Turn out onto a floured surface and knead in the remaining flour until the dough is smooth and elastic, about ten minutes.
Place in an oiled bowl and let rise in a warm place for 2 hrs or until doubled in size.
Dump the dough out on a floured surface, knead again and form into 2 loaves. Place in greased loaf pans and let rise again for an hour.
Slash the tops of the loaves with a sharp knife if you like and brush with water, then sprinkle oatmeal over the loaves. Bake at 350° for 45-50 min. or until the loaf sounds hollow when tapped.
Farmgirl’s recipe turned out three loaves, which you could do if you have the pans. I only have two pans, so I made my loaves particularly large.
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