(Sister Peck's 2015-16)
Ingredients:
2 ¼ teaspoons dry yeast
4+ cups flour
1 cup oatmeal
2 cups warm water
1 tablespoon sugar
2 teaspoons salt
about 2 tablespoons each: sunflower seed, pumpkin seeds (seeds are optional)
oil to put on the cookie sheet
sesame seeds (to put on the bottom of the bread)
melted butter
2 ¼ teaspoons dry yeast
4+ cups flour
1 cup oatmeal
2 cups warm water
1 tablespoon sugar
2 teaspoons salt
about 2 tablespoons each: sunflower seed, pumpkin seeds (seeds are optional)
oil to put on the cookie sheet
sesame seeds (to put on the bottom of the bread)
melted butter
Directions:
Combine yeast, water, sugar and salt and stir until dissolved
then add oatmeal. Stir flour into yeast mixture until
blended. Keep working flour into the dough until it is not too
sticky and will, somewhat, hold its shape. Do not
knead. Cover and allow to rise for 1 hour or until doubled in size. Remove
dough from the bowl and form into 2 rounds. Place each ball of
dough on an oiled cookie sheet that has been sprinkled with sesame seeds where
the bread will be placed. Allow to rise for about 15
minutes. Brush the top with melted butter. Bake in a
preheated oven at 425 (220) for 10 minutes, then reduce heat and bake at 375
(190) for 20 minutes. Remove from oven and brush again with
butter. (I usually don’t brush with butter the 2nd time)
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