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This crusty bread owes its grainy texture and flavor to oatmeal that is cooked before it is mixed into the dough.
for Lunch or Dinner
Time to prepare: 30 minutes
Difficulty: Difficult
Ingredients
1 1/2 cups uncooked rolled oats
1 1/2 tsp. salt
2 1/2 cups boiling water
1/4 to 1/3 cup brown sugar, packed
1 Tbsp. butter or margarine
1 pkg active dry yeast
1/4 cup warm water (105°F to 115"F)
4 to 4 1/2 cups bread flour or all-purpose flour
Uncooked oatmeal for top
Directions
Add oats and salt to boiling water in saucepan. Stir in sugar and butter. Remove from heat. Set aside until mixture cools to between 105°F and 115°F.
In large mixing bowl. soften yeast in the 1/4 cup warm water. Add cooled oat mixture.
Gradually stir in flour to make a stiff dough. Turn out onto lightly floured board - Knead until dough is smooth and satiny, adding just enough flour to keep dough from being sticky.
Place dough into clean, lightly oiled bowl, turning once-Cover and let rise about 1 hr. in a warm place (85°F) until doubled. Punch down.
Shape dough into a large round ball. Place on lightly greased baking sheet, smooth side up Sprinkle with uncooked oatmeal. Let rise again about 1 hr. or until doubled.
Bake at 375°F for 40 to 45 min. or until loaf sounds hollow when tapped.
Source: Jean-Marc de Fague
Comments
You may shape the dough into 2 loaves if desired. Place them into greased 8 1/2-by-4 1/2-inch loaf pans_ Baking time will be about the same.
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Source: Jean-Marc de Fague
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