Name: Good-For-What-Ails-You Bread
Ingredients: 3/4 c Quick-cooking oats; 1 3/4 c Lukewarm water; 2 tb Unsalted butter; 1 pk 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 tb Unsalted butter; melted

Fruit-bearing is not a matter of being strong or weak, good or bad, brave or cowardly, clever or foolish, experienced or inexperienced. Whatever your gifts, accomplishments, or virtues, they cannot produce fruit if you are detached from Jesus Christ. Christians who think they are bearing fruit apart from the Vine are only tying on artificial fruit. They run around grunting and groaning to produce fruit but accomplish nothing. Fruit is borne not by trying, but by abiding.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

3/4	c	Quick-cooking oats
1 3/4	c	Lukewarm water
2	tb	Unsalted butter
1	pk	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	tb	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

A Message from our Provider:

“Need a new life? God accepts trade-ins”