Thursday, December 29, 2016

Peasant Bread (Priscilla)

(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

 
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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