A Good Day for Baking Bread

One of the things I’ve been enjoying here is baking bread.  It’s a joy on bad weather days.  It also adds structure to my day.  Plus, we wouldn’t have bread if I didn’t make it!  This is a recipe I’ve made a couple of times.  It makes great toast.  I hope to regularly post our favorite recipes so you have an idea of some of the foods we’ve been enjoying here. 

                       Oatmeal Bread

    1 pkg. yeast
    1/2 c. warm water (110-115)
    1 c. oats
    1/2 c. whole wheat flour
    2-4 T. wheat germ or flaxseed meal
    1/2 c. brown sugar
    1 T. salt
    2 T. butter
    2 c. very hot water
    5 c. all-purpose flour

Dissolve yeast in warm water.  Set aside.  Combine oats, whole wheat flour, wheat germ or flaxseed meal, brown sugar, salt and butter in large bowl.  Pour hot water over this mixture and mix well.  Add 2 cups of the all-purpose flour and beat with mixer (or with a wooden spoon) until well blended.  When mixture has cooled to about 110 degrees, stir in yeast mixture and enough of the remaining flour to make a stiff dough.  Knead the dough until it is smooth and elastic, about 10 minutes.  Work into a ball; place in a greased bowl, turning to coat on all sides.  Cover and let rise in a warm, draft-free place until light and doubled in bulk, about 1 to 1 1/2 hours.
Punch the dough down and divide into two equal portions.  Shape each portion into a loaf and place in greased 9 x 5 x 3-inch bread pans.  Cover the loaves and let rise in a warm, draft-free place until doubled in bulk which will take another hour or so.
Bake in a preheated, 350 degree oven for 30-40 minutes or until the loaves sound hollow when tapped on top and bottom with the knuckles and have achieved a nice golden brown color.  Yields 2 loaves.
- From the Glacier Bay Country Inn Cookbook

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