2 1/2 c Water
1 c Old-fashioned oatmeal
2 pk Active dry yeast
1 Orange; cut in julienne
-pieces , Zest of
2 1/2 ts Salt
1/3 c Canola oil or butter
1/4 c Dark molasses
1 c Milk
1 1/2 c Barley flour
1 c Rye flour
3 c Bread or unbleached flour
Here’s one — I don’t know the name of where it came from, but here’s the
URL http://bpe.com/food/recipes/ferrary/index.html
Low-Fat, High-Flavor Dining
A Continental-Style Garden Buffet or a Country Picnic by Lou Seibert Pappas
Note: The flours may vary in this wholesome bread. If barley is unavailable
substitute wholewheat.
Place in a saucepan 2 cups of the water and the oatmeal; bring to a boil
for 1 minute, and pour into a mixing bowl; let cool to lukewarm
temperature. Sprinkle yeast into the remaining 1/2 cup water and let stand
until dissolved. Add the orange zest, yeast, salt, oil and molasses to the
mixture. Heat milk until warm and stir in. Gradually add the barley, rye,
and bread flours, mixing to make a soft dough.
Turn out on a lightly floured board and knead until smooth and elastic.
Place in a bowl, grease top lightly, cover and let rise until doubled in
size. Turn out of pan, punch down, and knead to remove air bubbles. Divide
into three parts and shape into loaves. Place in greased 9 by 5-inch loaf
pans or shape into round loaves and place on greased baking sheets. Cover
and let rise until doubled in size. Bake in a preheated 375 degree oven for
35 to 40 minutes, or until the loaves sound hollow when thumped. Makes 3
loaves.
Yields
1 Servings