Sourdough Oatmeal Whole Wheat Bread

* Exported from MasterCook *

SOURDOUGH OATMEAL WHOLE WHEAT BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sourdough Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CASTILLO (HJDD64B)
1 cup Sourdough starter
1 tablespoon Sea salt
2 packages Dry yeast
5 cups Whole wheat flour -- to 6 c.
1/2 cup -warm water (110F)
2 Eggs -- beaten
1 1/4 cups -boiling water
6 tablespoons Rolled oats
1 cup Rolled oats
1 Egg white -- beaten
2/3 cup Light molasses -- (or honey)
1 tablespoon -water
1/3 cup Safflower oil

Measure out sourdough starter. Soften yeast in warm water. Combine boiling
water, oats, molasses, oil and salt. Cool to lukewarm. Stir in 2 c. flour. Beat
well.
Add to sourdough starter along with softened yeast and eggs. Stir in enough of
remaining flour to make a soft dough. Turn out onto a lightly floured surface
and knead 5 - 8 minutes or until smooth and elastic. Shape dough into a ball
and place in lightly greased bowl, turning once. Cover with a cloth and set in
a warm place free from drafts and let rise 1 to 2 hours or until doubled in
size. Punch down dough and turn out onto a lightly floured surface. Divide
dough in half.
Cover and let rest for 10 minutes. Coat 2 well greased loaf pans with about 3
tbsp oats per pan. Shape dough into loaves and place in pans. Cover and let
rise in warm place for 1 1/2 hours or until doubled in size.
Brush loaves with mixture of egg white and water.
Sprinkle tops lightly with rolled oats. Bake at 375F for 40 to 50 minutes or
until done(I find mine are always done at 35 minutes so watch carefully). Makes
2 loaves.

Formatted by Elaine Radis BGMB90B; October, 1993

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