Good-for-what-ails-you bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Quick-cooking oats |
| 1¾ | cup | Lukewarm water |
| 2 | tablespoons | Unsalted butter |
| 1 | pack | Active dry yeast |
| 1 | pinch | Sugar |
| ½ | cup | Rye flour |
| ½ | cup | Whole wheat flour |
| 2½ | cup | Bread flour; (up to 3 cups) |
| ¼ | cup | Slivered blanched almonds; toasted and chopped |
| ¼ | cup | Walnut halves; chopped |
| 1 | tablespoon | Unsalted butter; melted |
Directions
Combine ½ cup of the oats with 1 cup of the water in a medium saucepan.
Heat to boiling, then remove from the heat. Stir in the 2 tbsp butter and let cool to lukewarm. Meanwhile sprinkle the yeast over ¼ cup of the lukewarm water in a large bowl. Stir in the sugar, and let stand 5 minutes.
Stir the lukewarm oat mixture into the yeast mixture along with the remaining ½ cup water, rye flour, whole wheat flour, and enough bread flour to make a stiff dough, about 2 cups. Transfer to a floured board and knead for 10 minutes, workin in more bread flour as needed. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour. Punch down the dough and transfer to a floured board. Knead in the almonds, walnuts and remaining ¼ cup of oats. Let stand 2 minutes. Grease a loaf pan and place the dough in it. Cover the pan loosely with a flour-rubbed tea towel and let it stand until doubled in volume, about 1 hour. Preheat the oven to 375 F. Slash the top of the dough with a sharp knife, and brush with the melted butter. Bkae until loaf is golden brown and it sounds hollow when tapped, about 45 minutes. Cool in the pan on a rack. Makes 1 loaf.
To toast the almonds, heat a small dry skillet over medium heat. Toast stirring frequently until golden, about 6 minutes.
Recipe by: unknown cookbook
Posted to MC-Recipe Digest V1 #1064 by Mardi Desjardins <amdesjar@...> on Jan 30, 1998