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Foodgeek: |
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Rating: |
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Servings: |
2 loaves |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 pkg. active dry yeast
2 tsp. salt
2-1/4 cups warm water
3 cups quick-cooking rolled oats, uncooked
3 to 4 cups white flour
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Directions:
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Combine the yeast, salt, and water in a bowl, stirring until the yeast is dissolved. Stir in the oats and let the mixture stand for 30 minutes, or until it is very sticky when stirred. Slowly add enough flour, stirring all the while, to make a stiff dough. Turn out onto a floured board and knead until smooth and elastic. Be sure to add flour until the dough is no longer sticky, for the dough softens while it rises.
Place the dough in a greased bowl, turn over to grease the top, and let rise in a warm place until doubled (from 1 to 3 hours). Shape into 2 round loaves, place on a buttered baking sheet, and prick all over with a fork. Let rise again until doubled.
Bake in a moderately hot oven (375°F) for 45 to 55 minutes or until golden brown. Brush with butter while hot and cool, covered lightly with clean towels, on racks. makes 2 loaves.
Note: I used 3/4 TABLESPOON of bread machine yeast for this recipe and it only took 1 hour to rise and 1 hour formed into round loaves. I only needed 3 cups of unbleached white flour. A very nice and tasty bread.
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Comments from olga
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This bread has a distinct toasted oatmeal aroma and flavour when it is toasted. It is one of the simplest breads to make that you can find! Soft, tender and delicious.
The Finnish Cookbook B. Ojakangas
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