| 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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