A couple weekends ago we took a trip to Iowa to visit some friends. In between the cheese curds and the amazing donuts, the incredible bulk foods store and the adorable children, we carbed up on Melissa’s amazing oatmeal bread. Pretty much anytime we wanted a snack (or something in our mouth) we were over at the counter, slicing off a hunk. It was sooo good. Melissa graciously provided me with the recipe and yesterday I finally got around to making it!
Iowa Oatmeal Bread
- 1c. oatmeal
- 2c. water
- 2pkgs. yeast (roughly 1 1/2 T.)
- 1/3c. warm water
- 1T. sugar
- 1/3c. honey (scant)
- 1t. salt
- 5+c. whole wheat flour
- 1/2c. ground flaxseed
Cook oatmeal in 2c. water. Let the mixture cool.
Dissolve yeast into warm water and sugar. Let it rise for about 5 minutes.
Combine the yeast and the oatmeal mixtures along with honey and salt. Knead in flaxseed and flour, as needed. Let rise about 1 hour or until double in size. Reknead. Separate into two equal loaves. Let rise another hour or until double in size. Bake at 350 for about 25 minutes.
My modifications: When I kneaded it for the second time I took out half and formed it into the loaf. Then I played with the second loaf! I added sunflower seeds (dry roasted, unsalted) and cracked wheat.
Surprisingly, the plain loaf is actually my favorite – dare I say I won’t mess with the recipe next time?? I used part of the loaf of plain bread for dinner… but more on that recipe another day!