here are two recipes I've made for years, both from OUR DAILY BREAD by Stella
Standard. One's in response to a question about bread made with cooked
oatmeal -- the recipe essentially cooks the oatmeal right then and there; you
might try the recipe as written once and find out how much it makes. Then
you could surely substitute the good leftovers. (NB to the brewer who wrote
last summer looking for what to do with his leftover mash ... this would be a
decent starting place! Just remember to go light on further added liquids,
depending on how wet the mash is to begin with.)
The olive oil bread is an example of one that WON'T make you gag, though I
still recommend (see prior msg) that el-cheapo low-flavor olive oil is safer
even here. Not to mention the thrift factor!
Standard recommends letting the bulk dough rise in a pan of warm water. I
still sometimes float the bowl in the kitchen sink full of warm water, but
it's kind of a pain. The bread really enjoys it, but if you have only got
the traditional warm, draft-free place the yeastie-beasties will reproduce
happily there too. Anyway, enjoy.
WHEAT GERM & OLIVE OIL BREAD
1 envelop of dry yeast (approx 1 Tblsp bulk dry yeast)
1/4 cup lukewarm water
1/4 cup honey
1 1/4 hot water
1 scant Tblsp salt
3 cups flour
3/4 cup wheat germ
1/4 cup olive oil
Put the yeast, lukewarm water and honey in a bowl, and let mixture become
frothy. Mix the hot water with the salt and let it cool to lukewarm.
Combine with the yeast mixture and add to the flour and wheat germ. Mix very
well and, while mixing, pour the oil over it. More warm water can be added
to make a workable dough. Beat it hard in a kneading motion in the bowl for
five minutes. Then put the bowl in a dishpan of very warm water, cover with
a tea towel, and let the dough rise. Beat down and put the dough in an oiled
(sprayed) bread pan to rise again in the same warm place. Preheat oven to
425*.
Bake risen breads for 15 minutes at 425*. Reduce heat to 350* and bake 25
minutes more. If crust is over-browning, turn heat off (leave oven door
closed!) the last 10 minutes. If desired, put a pan of water on the bottom
of the oven before the high-temperature baking (or drop ice cubes into an
empty pan preheated on the oven floor immediately after putting the breads on
the oven rack).
If this bread doesn't pop out of the pans nicely, "sweat" it for 10 minutes
or so (leave it in the pan, the crust will pull some moisture from the
interior of the loaf and "sweat" free of the pan) and it should release
nicely. The crust will recover its crispness, don't worry.
OATMEAL BREAD
2 cups rolled oats (old-fashioned)
1/2 cup honey (or molasses if you like it dark)
1 Tblsp salt
1 Tblsp butter
2 cups boiling water
1 envelope yeast (approx 1 Tblsp bulk dry yeast)
1/4 cup lukewarm water
1 cup oat flour (you can make this in your food processor from more rolled
oats)
2 1/3 cups whole wheat flour
Combine rolled oats, honey (or molasses), salt, butter, & boiling water &
stir until well mixed. Let rest. Meanwhile, dissolve the yeast in the
lukewarm water until frothy. Stir the oat flour into the rolled oat mixture;
when it's lukewarm, add the yeast. Beat well and add the whole wheat flour.
Beat 2 or 3 minutes, then set it to rise in a pan of warm water, covered with
a towel. When the dough is light and double in bulk, beat it down and put it
in two small greased (sprayed) bread pans; set in a warm place to rise again.
When risen, put the pans in a cold oven. Set the heat at 375* and bake 25
minutes, then turn the heat down to 350* and bake 20 minutes more.