| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sourdough, Breads | 1 | Servings | |
INGREDIENTS
| -CHRIS CASTILLO (HJDD64B) | ||
| 1 | c | Sourdough starter |
| 1 | tb | Sea salt |
| 2 | pk | Dry yeast |
| 5 | c | Whole wheat flour; to 6 c. warm water (110F) |
| 2 | Eggs, beaten boiling water | |
| 6 | tb | Rolled oats |
| 1 | c | Rolled oats |
| 1 | Egg white; beaten | |
| 2/3 | c | Light molasses; (or honey) water |
| 1/3 | c | Safflower oil |
INSTRUCTIONS
Measure out sourdough starter. Soften yeast in warm water. Combine boiling water, oats, molasses, oil and salt. Cool to lukewarm. Stir in 2 c. flour. Beat well. Add to sourdough starter along with softened yeast and eggs. Stir in enough of remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead 5 - 8 minutes or until smooth and elastic. Shape dough into a ball and place in lightly greased bowl, turning once. Cover with a cloth and set in a warm place free from drafts and let rise 1 to 2 hours or until doubled in size. Punch down dough and turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Coat 2 well greased loaf pans with about 3 tbsp oats per pan. Shape dough into loaves and place in pans. Cover and let rise in warm place for 1 1/2 hours or until doubled in size. Brush loaves with mixture of egg white and water. Sprinkle tops lightly with rolled oats. Bake at 375F for 40 to 50 minutes or until done(I find mine are always done at 35 minutes so watch carefully). Makes 2 loaves. Formatted by Elaine Radis BGMB90B; October, 1993 Sent to me by "Jack C. Elvis" <jackelvis@moonlink.net> so I could check them out for formatting errors, originally posted to Prodigy. By WWGQ25A LINDA CALDWELL Time: 11:12 AM on Apr 23, 1997
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