| 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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