While I was cleaning up some boxes in the garage, I came across some things from High School!!! LOL.
This recipe was first introduced to me in Home Economics in high school.
I’ve made it several times and it’s delicious. I haven’t made it in a while, thought I had lost the recipe…Now, I will start making it again. Yeah!!!
Oat etc. Bread
Traditional Method:
1 tsp yeast
1/2 tsp sugar
1/3 cup water at about 115
1/3 cup rolled oats
1 tsp salt
1 Tbsp brown sugar
3 Tbsp molasses
1 Tbsp butter
2/3 cup very hot water
2 cups white flour
2 Tbsp bran
2 Tbsp wheat germ
2 Tbsp sesame seeds
2 Tbsp corn meal
Bread Machine Method:
1 1/2 tsp yeast
3/4 cup rolled oats
1 tsp salt
2 Tbsp brown sugar
1/4 molasses
2 Tbsp butter
1 1/4 cups water
3 cups white flour
2 Tbsp bran
2 Tbsp wheat germ
2 Tbsp sesame seeds
2 Tbsp corn meal
Traditional Method:
Combine the warm water, sugar and yeast and allow to stand for 5 minutes.
Mix the rolled oats, salt, brown sugar, molasses, and butter in a bowl. Add hot water and mix.
Stir the yeast mixture and add the flour, bran, wheat germ, sesame seeds and cornmeal slowly, mixing well until a soft dough forms.
Turn out onto a floured board and knead the bread until it is smooth.
Form a loaf and place it in a greased loaf pan. Cover and allow it to rise for 1 hour.
Bake for 10 minutes at 425F, then reduce the heat to 350F and bake for another 35 to 45 minutes, until the bread is golden brown and sounds hollow when you tap it on top.
Bread Machine Method:
Use the ingredients indicated and follow your bread machine’s instructions.