Steel-cut Oat Bread Recipe
Yield: 1 loafRecipe by luhu.jp
Ingredients:
1 cup: Steel-cut oats,
1 1/2 cup: Boiling water,
2 tbsp: Unsulphured molasses,
1 each: Egg,
2 cup: Unbleached all-purpose flour,
1 cup: Rye flour,
1/2 cup: Cornmeal,
2 tbsp: Nonfat dry milk,
1/2 tsp: To 1 tsp. salt, to taste
1 1/2 tsp: Active dry yeast,
Directions:
SOURCE: The Bread Machine Bakery Book by Richard W. Lanager, copyright
1991, ISBN #0-316-51388-1. MM format by Ursula R. Taylor.
Measure the oats into baking pan of breadmaker and pour boiling water
over them. Let stand until they are no more than warm to the touch before
adding other indredients - unless your machine has a separate dispenser for
the yeast, as otherwise the hot liquid will kill the leavening.
Spoon molasses into the mush, break in the egg, and add the all-purpose
and rye flours, the cornmeal, dry milk, salt, and following the
instructions given for your particular machine, the yeast.
Bake on full cycle. Be sure you give yourself an extra 15 minutes or so
for this bread - to allow for the cool down period of the boiling water.
Source from luhu.jp
1991, ISBN #0-316-51388-1. MM format by Ursula R. Taylor.
Measure the oats into baking pan of breadmaker and pour boiling water
over them. Let stand until they are no more than warm to the touch before
adding other indredients - unless your machine has a separate dispenser for
the yeast, as otherwise the hot liquid will kill the leavening.
Spoon molasses into the mush, break in the egg, and add the all-purpose
and rye flours, the cornmeal, dry milk, salt, and following the
instructions given for your particular machine, the yeast.
Bake on full cycle. Be sure you give yourself an extra 15 minutes or so
for this bread - to allow for the cool down period of the boiling water.
Source from luhu.jp
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