Well friends, it's been a while since I posted....and I'm sorry. But as many of you know my father in law has come to live with us. He's been here for about 2 months now and all of our lives have changed.
One of the good thing that has happened is I am now making my world famous oat bread ....well...okay, maybe it isn't world famous, but I do get a lot of requests for it around here. My father in law is a dialysis patient and his diet is quite strict. Here's a short list of what he isn't supposed to have, or at least he's only allowed a very small amount of these things. Dairy, tomatoes, whole grains, nuts, fresh fruit and most citrus. So as you can see, it can be quite a challenge to cook for him. But I don't cook his food separate, what ever I make for him is what we eat also.
One of the foods that he does enjoy is my oat bread, so I make it 2 or 3 times a week. He likes the buns best, which is good because I weigh them out to one ounce rolls so I can keep track of his carbs, calories and other nutritional values. They are easy to pack in his lunch to take to dialysis along with some tuna or egg salad, some canned fruit and something to drink. He's happy and so am I.
Even though he isn't supposed to have whole grains, and oat meal is a whole grain, I make this bread for him anyhow. It only has one cup of oat meal and 7 or 8 cups of white flour, which he CAN have, so it's a good compromise. He gets something better than store bought white bread and I control what goes into it.
So if you like to make your own bread, or if you've never made bread before this is an easy bread to make. I hope you enjoy it. The recipe follows the post, if you don't want to read the post just scroll all the way down to the bottom of the page.
Honey Oat Bread.
1 Cup Old Fashioned Oats
4 Tablespoons Vegetable Oil
1/4 Teaspoon Sea Salt
1/4 Cup Pure Honey
2 Cups Boiling Water
1 Cup Warm Water
2 Packets or 4 1/2 Teaspoons Yeast
7 to 8 Cups All Purpose Flour
In a large metal or glass bowl combine the oats, oil, salt, honey and 2 cups of boiling water. Set aside for about 1/2 hour our until cooled.
Sprinkle yeast over the 1 cup of warm water and let it proof for about 10 minutes or until frothy. Add to oat mixture.
Stir in 3 cups of flour to the oat mixture and stir well, continue adding flour and mixing until the dough pulls away from the sides of the bowl.
Turn the dough out onto a well floured surface and continue to knead in the flour until a soft but firm dough has formed. Continue to knead for a total of about 10 minutes.
Place the dough into a well oiled bowl and turn it to oil all sides. Cover and allow to rise in a warm draft free place until doubled in size.
Punch down and divide into three equal pieces. Make each piece into loaves or one ounce rolls and place into will greased pans. Let rise until doubled in size again.
Preheat oven to 350 degrees. Placed rolls and loaves on the center rack and bake until golden brown on top, or about 15 to 20 minutes for rolls and 25 to 30 minutes for loaves.
Remove from oven, brush with butter if desired, turn out onto a wire rack and cool completely before storing in plastic storage bags.