Oatmeal Bread

 

½ C. Warm Water

2 tsp. Yeast

¾ C. Water, boiling

¾ C. Rolled Oats

1 C. Buttermilk (see Basics)

½ C. Honey or Molasses

1/3 C. Vegetable Oil

2 C. Flour

1 tsp. Salt

3 – 3 ½ C. Flour

½ tsp. Baking Soda

 

In small bowl, stir yeast into the ½ C. warm water. Allow to stand until yeast dissolves and bubbles up. In medium saucepan, bring ¾ C. water to a boil, stir in oatmeal and cook several minutes. Remove from heat; add buttermilk, oil and honey or molasses. Sift 2 C. flour, salt and baking soda into a large mixing bowl. Add yeast mixture and oats mixture and beat with wire whip or slotted spoon; let stand 5 minutes. Gradually add enough of remaining flour until dough is stiff enough for kneading. Turn out onto floured surface and knead 8 to 10 mins. or until a soft, elastic ball forms. Place dough in clean greased bowl, cover with plastic wrap and allow to rise until double in bulk, about 1 1/2 hours. Punch down dough and divide into two portions: cover with bowl or towel and allow to rest 10 minutes. Form into loaves and place in greased 8×4 inch pans. Cover and let rise until double in bulk. Bake at 350 degrees for 45 to 50 mins. or until done. Remove from oven and turn out to cool on wire rack.