1 c Regular Rolled Oats 2 ts Salt
3 tb Butter, cut into bits 2 c Whole Wheat Flour
1 c Boiling Water 1 tb Quick Rise Instant Yeast
1 c Scalded Milk 1 ea Egg, beaten
1/3 c Maple Syrup 2 c All-Purpose Flour
in a large mixing bowl, combine the rolled oats and butter. Pour boiling
water over and stir until butter melts. Add scalded milk, maple syrup and
salt. Let mixture cool slightly until warm to the touch (if using a
thermometer, temperature should read 125 – 130 degrees).
Stir in whole-wheat flour, yeast and egg; beat vigorously with a wooden
spoon until smooth. Stir in enough all-purpose flour to make a stiff
dough. Turn out on floured board and knead, sprinkling surface with
additional flour to prevent dough from sticking, until smooth and elastic,
about 8 – 10 minutes.
Shape into a ball and place a lightly buttered bowl; turn to coat dough on
all sides with butter. Cover with a clean dry towel and let rise for 30
minutes.
Punch down dough and divide in half. Shape into loaves and place in 2
greased 8 1/2 by 4 1/2 inch loaf pans. Brush tops of loaves with melted
butter.
Cover and let rise in a warm place until double in bulk — about 35 – 45
minutes. Bake in an oven preheated to 375 degrees for 35 – 40 minutes or
until done. Turn loaves out of pans and let cool on racks.
Makes 2 loaves.
From The Gazette, 91/02/27.
Yields
2 servings
