Another One

Some of you have asked for more of my bread recipes, and since I no longer have my Web site, I thought I'd post another one here today--especially since my camera is broken! This is the bread recipe that I created when I made my bread by hand. The amount of flour you need varies greatly due to the moisture in the flour you are using. Don’t be in too much of a hurry to add the flour because it can take a little time for it to absorb moisture, making your dough turn into whole-wheat bricks instead of whole wheat bread. The amount of gluten you need may vary, too. If the bread rises too much and gets “airy” decrease the amount; if the loaf is too dense and you have not added too much flour, increase it. The yeast measurement depends on the type of yeast you use. I use to add 2 tablespoons of it to the dough, but now that I use Saf-Instant yeast I do not need as much. You will have to work with the recipe to get it to work for you. Be sure that you keep the top of the dough moist while rising, which can be done by covering it with a damp cloth, greasing the outside of the dough before putting it in a bowl or covering the bowl with plastic wrap… I use a spray bottle filled with water to dampen the tops of the loaves very slightly as I place them in the oven to be sure they are moist enough for that final rise which happens when they are first placed in the hot oven. Always remember that the dough is a living thing and that bread has been the staff of life for many throughout time. Handle it with thankfulness.

Jean’s Oatmeal Bread

7-9 cups whole-wheat flour
1-2 tablespoons wheat gluten
1 cup boiling water
¾ cup rolled oats
1 tablespoon salt
2 tablespoons vegetable oil
2 tablespoons honey
1-2 tablespoons yeast
2 1/2 cups warm water

Pour boiling water over rolled oats and allow it to cool to luke warm. Dissolve yeast in the warm water. Mix all ingredients together, adding the flour one cup at a time. Knead well. Let rise. Punch down and let rest 10 minutes. Form into loaves, place in your pans, and let rise again. Bake at 350 degrees for 40 minutes. Makes 2 loaves.

Have a wonderful day!
Jean

P.S. You may be interested in why the print is so big at the top. I'll tell you what I know.

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O.K. That's it! I know nothing!

I changed the font so that the recipe is written in "normal size" and the top is written in "tiny size"--oh, yeah. For the love of Blogger...