Recipe by Bokenpop aka Madeleine
In my quest for baking gorgeously dense and nutty breads, I came up with this one which fits the bill beautifully. This recipe makes two large loaves - which won't last long when your family taste how good it is! Serve with butter and homemade jam for a taste treat. Prep time includes rising time.
Top Review by D. Wright D.
Reminded me of the German bread recipes I have from when I lived in Germany on my first tour there in Badwertenburg. Hessen bakers had other breads and I don't have their recipes. Very good. The corner bakeries were such a delight and I rarely baked unless it was an American holiday.
- 2 cups oatmeal, left coarse
- 4 cups wheat flour
- 3 tablespoons dry yeast
- 3 -4 cups warm water
- 1⁄3 cup oil
- 1 tablespoon salt
- 1 tablespoon sugar
- 1⁄2 cup cracked wheat (optional)
Directions See How It's Made
- Mix together the oatmeal, flour and dry yeast.
- Using 3 cups of water, add oil, salt and sugar and mix until dissolved.
- Add flour to the water and knead in mixer (I have a KitchenAid) for 10 minutes.
- It is very important that this dough be sticky in the beginning as the oatmeal must have the moisture to soften and expand. If the dough does not stick to the sides of the bowl, add little bits of water from the 4th cup until it does.
- Leave dough in the mixer, cover with a cloth and let it rise until the dough makes a dome over the top of the bowl.
- Switch on the mixer and knead for 5 minutes.
- Grease breadpans and sprinkle insides with cracked wheat.
- Divide dough into equal pieces and place in breadpans to rise.
- Once dough has domed nicely in the breadpan, place in oven heated to 160C and bake for 60 minutes.