| 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
A Message from our Provider:
“Can’t change? Jesus frees us”