2 c Boiling water
1 1/2 c Rolled oats
2 ts Salt
1/4 c Honey
1 pk Active dry yeast
1/4 c Warm water 90-105 —
Degrees
1 ts Sugar — (I used honey)
1/4 c Wheat germ
5 c Flour unbleached
Pour the boiling water over the oats in a large bowl. Add the salt and
honey and cool to lukewarm. Dissolve the yeast with the teaspoon of
sugar/honey in the 1/4 cup warm water. When the yeast mixture is bubbling,
add it to the cooled oatmeal mixture, then beat in the wheat germ and about
half the flour. When the mixture is shiny and elastic, work in as much more
flour as you need to make a dough you can handle. Knead until the dough is
smooth and springy. Allow to rise until doubled in bulk, knead down, and
shape into loaves. Allow to rise in greased 8×5-inch pans until double
again. Bake at 375F about 50 minutes.
Yields
1 Servings