| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Breads | 16 | Servings |
INGREDIENTS
| 1 | pk | Active dry yeast |
| 1/4 | c | Warm water |
| 1/4 | c | Molasses |
| 4 | tb | Dairy free margarine |
| 2 | ts | Salt |
| 1/4 | c | Brown sugar |
| 2 | c | Oatmeal (uncooked) |
| 1 | c | Boiling water |
| 1 | c | Cool water |
| 2 | c | Whole wheat flour |
| 2 1/2 | c | Unbleached white flour |
INSTRUCTIONS
Measure 1/4 cup warm water and stir yeast and 1 tablespoon of the molasses in the water. Let stand until bubbly. Meanwhile, in a large bowl, combine margarine, remaining molasses, salt, brown sugar, oatmeal and the boiling water, stirring until margarine melts. Add cool water and yeast to above mixture. Beat in 4 cups of the flour, 1 cup at a time. Turn out the dough onto a floured board and knead until smooth, about 5 minutes, adding more flour as needed to prevent sticking. Turn dough over in a greased bowl; cover and let rise ina warm place until doubled (about 1 hour). Punch dough down and divide into 16 equalpieces. Shape each piece into a smooth ball. Place balls about 2 inches apart on greased baking sheets and flatten slightly. Cover and let rise in a warm place until doubled (30 or 40 minutes.) Bake in a preheated 350 degree oven until lightly browned, about 20 minutes. Note: This recipe can be shaped into 2 loaves and placed in greased 9 x 5-inch loaf pans. Allow to rise until double and bake in a 350 degree oven about 40 minutes or until bread sounds hollow when tapped on bottom. Recipe by Shirley Wilkes-Johnson From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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