Good-for-what-ails-you Bread

CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

3/4	c	Quick-cooking oats
1 3/4	c	Lukewarm water
2	T	Unsalted butter
1		Active dry yeast
1	pn	Sugar
1/2	c	Rye flour
1/2	c	Whole wheat flour
2 1/2	c	Bread flour, up to 3 cups
1/4	c	Slivered blanched almonds
		toasted and chopped
1/4	c	Walnut halves, chopped
1	T	Unsalted butter, melted

INSTRUCTIONS

Combine 1/2 cup of the oats with 1 cup of the water in a medium
saucepan. Heat to boiling, then remove from the heat. Stir in the 2
tbsp butter and let cool to lukewarm. Meanwhile sprinkle the yeast
over 1/4 cup of the lukewarm water in a large bowl. Stir in the  sugar,
and let stand 5 minutes. Stir the lukewarm oat mixture into  the yeast
mixture along with the remaining 1/2 cup water, rye flour,  whole wheat
flour, and enough bread flour to make a stiff dough,  about 2 cups.
Transfer to a floured board and knead for 10 minutes,  workin in more
bread flour as needed. Transfer the dough to a lightly  greased bowl,
cover with plastic wrap, and let rise in a warm place  until doubled in
bulk, about 1 hour. Punch down the dough and  transfer to a floured
board. Knead in the almonds, walnuts and  remaining 1/4 cup of oats.
Let stand 2 minutes. Grease a loaf pan and  place the dough in it.
Cover the pan loosely with a flour-rubbed tea  towel and let it stand
until doubled in volume, about 1 hour. Preheat  the oven to 375 F.
Slash the top of the dough with a sharp knife, and  brush with the
melted butter. Bkae until loaf is golden brown and it  sounds hollow
when tapped, about 45 minutes. Cool in the pan on a  rack. Makes 1
loaf.  To toast the almonds, heat a small dry skillet over medium heat.
Toast  stirring frequently until golden, about 6 minutes.  Recipe by:
unknown cookbook  Posted to MC-Recipe Digest V1 #1064 by Mardi
Desjardins  <amdesjar@mb.sympatico.ca> on Jan 30, 1998

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