HELPER CHEFS

Wednesday, April 28, 2010

Mom's Oatmeal (and 4 or 5 other grain) Bread

This is the BEST bread! I LOVE it. I remember this bread from way back. Growing up I remember how much I enjoyed it every time my Mom made it. MMMMMmmmm! It is tasty. My favorite way to enjoy it is toasted with a lil butter on it. YUM. This is a must try. Here is the recipe exactly how my Mom wrote it. (so it isn't in the regular format).


Mom


Mom's Oatmeal (and 4 or 5 other grain) Bread
Oatmeal (and 4 or 5 other grain) Bread

In a large bowl, combine 2 cups old fashioned oatmeal (any will do, I like rough cut), a couple of handfuls of flax, and a cup or so of rye flour, cornmeal, sunflower seeds and whole wheat flour. Put a couple of scoops, (1/2 to 3/4 cup) of lard or Crisco on top, 1/2 cup of molasses, and 1/2 cup of sugar. You can adjust the sugar according to your tastes, I like less, but don't skimp on the molasses. Pour over this 5 cups of BOILING water. Find something else to do until its cooled off to the right temperature to add yeast. Dissolve 2 or 2 1/2 TBSP yeast and a tsp sugar in 1 1/2 cups of warm water. Add to the soaked mixture, stir well, and add one more cup of whole wheat, then white flour till you have a stiff, kneadable dough. Knead vigorously 5 minutes or so, till the dough gets elastic and nice. The sunflower seeds try to escape at this point, but I just throw them back on top and fold them in every few quarter turns. Oil a bowl, and let raise, covered in a warm place till doubled. Punch down and raise again, not as much this time, make into loaves (6 or 7 pound and a half loaves). Raise till they are nice and rounded above the top of the pans, and bake at 350-375 depending on your oven and pans. 30 minutes or so for loaves, they should sound hollow, and a wet finger will sizzle on the bottom of the pan. (It really won't if the bread isn't done) I split the difference at 360. This recipe is so forgiving, you can just throw in handfuls of whatever you want,or omit flax,or sunflower seeds, or even rye or cornmeal. Keep the oatmeal, that's where this recipe started. These are carbs, but they're ones you'll work on for awhile.

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