Mennonite Oatmeal bread
Mennonite Oatmeal Bread
2 cups rolled oats (preferably coarse)
2 cups boiling water
1/2 cup molasses
1/2 cup brown sugar
1 teaspoon salt
1/2 cup shortening
1/2 cup lukewarm water
1 teaspoon sugar
2 packets yeast (about 2 tablespoon)
Chopped nuts (optional)
Raisins (optional)
About 6 cups all-purpose flour
Pour boiling water over rolled oats; stir and add molasses,
salt, brown sugar and shortening.
Let stand until lukewarm, then
add yeast dissolved in warm water with sugar.
Mix in flour until it
requires muscle.
Then knead a few minutes on well floured surface.
Put dough in bowl; cover.
Let rise 1 to 2 hours in warm, draft-free
place to double its size (rolls and buns take less time to rise and
bake; can make various shapes).
It is risen enough if the dent
stays when you press your fingers deeply into it.
Nuts or raisins
may be added with flour or kneaded into individual loaves.
Divide
into 2 loaves; let rise again until smooth and round over tops of
pans, about an hour or more.
Bake at 400 degrees F for 35
minutes.
Rye Bread variation
Use half rye and half all-purpose flour and use 1/2 cup molasses as
part of the liquid.
