When people say go no carb I cringe. I love bread. I really really love bread. There have been times when I make a meal out of bread, butter, cheese nice crusty french bread call it good. Yum. Recently I have become addicted to Oaknut bread by Oroweat it is really delicious bread and the little flakes on the top YUM. Sadly like most bread it has preserves in it. The bright side is that it doesn’t have high fructose corn syrup and No artificial colors or flavors so it is better then some breads. However, I am working on cutting out as much as the preserves in my diet as possible. One step at a time right? And I wont ever give up my Pepsi no matter what. Luckily for me I did some looking and there is an old cook book (1964) that has something similar and I may try it out, I have been meaning to get back into making fresh bread, I would trade out the pecans for a different nut though.
Ingredients
1 cup steel-cut oats; (rolled oats work just fine, too)
1/4 cup honey
1 tablespoon Butter
1 teaspoons Salt
2 cups boiling water
4 cups unbleached flour; divided use
1 packet dry yeast
1/4 cup water; 90-degree
1 cup pecans; broken
Original recipe makes 24
Servings
Preparation
Place oats, honey, butter, and salt into a large mixing bowl. Pour 2 cups of boiling water over them and stir well. Stir in 2 cups of flour. While this mixture cools, dissolve the dry yeast in 1/4 cup of 90-degree water.
After about 10 minutes, stir the yeast mixture into the oat mixture, mixing thoroughly. Stir in 1 cup of pecans.
Work in 2 cups of flour. Turn the dough out onto a floured board, and with floured hands, knead the dough for 8 – 10 minutes. Keep enough flour on the board and your hands to prevent the dough from sticking.
Place the dough in a greased bowl and cover it with a damp cloth. Let the dough rise in a warm, draft-free place for 1-1/2 hours, or until it has doubled in bulk. Punch the dough down, and turn it out onto a floured board, this time kneading it for about 5 minutes.
Shape the dough into two equal-sized loaves, place them in two greased loaf pans. Let the loaves rise, covered with a damp cloth, in a warm place until they have doubled in bulk, about 1 hour.
Bake in a pre-heated 375-degree oven for about 45 minutes. Turn out onto wire racks to cool. Let loaves cool completely before wrapping to store.
Sounds really good right?
Tags: Food
