During the boil day we were staying close to the house, so it seemed like a great day for baking bread. Having it rising while we checked and stirred the sap, and freshly baked when we came in from the cold rain, was perfect! We adjusted our favourite oatmeal bread recipe to use up this morning's left over oatmeal. Yum!
Here's the recipe:
Oatmeal-Rye 4 grain seeded bread
2 cups left over cooked oatmeal
1/2 cup molasses
1/4 cup honey or maple syrup
3 Tbsp butter
2 tsp sea salt
Combine the above ingredients in a large bowl.
2 cups warm water
1 Tbsp quick yeast
Mix the water and yeast in a large measuring cup. Stir, then let sit for about 5 minutes until it foams.
6 cups unbleached wheat or spelt flour
2 cups whole rye flour
1/4 cup millet grains
1/4 cup flax seeds
1/4 cup sunflower seeds
Extra oats and sesame seeds to sprinkle on top of risen loaves
When yeast has foamed, mix this with the wet ingredients. Then add flour and seeds and mix well. Knead about 10 minutes to make a soft dough.
Put dough back into the large bowl that has been oiled, and cover with a cotton cloth. Let rise 1 hour, or until double.
Form dough into 3 medium sized loaves and place into lightly oiled loaf pans. Wet top of loaves lightly with water, and sprinkle with oats and sesame seeds. Let rise again for about 45 minutes in a warm room (near your stove that is preheating to 400F).
Bake at 400F for 5 minutes, then lower heat to 350F and bake another 30-40 minutes until golden brown.
Let cool before slicing.