I got this recipe from my Great Aunt Janice. It was so much fun to make. I have never been very good at making bread, but this recipe was suprisingly easy to make. One of the great things about this recipe is that it uses maple syrup instead of sugar, as the sweetener. You can easily make it sugar free by using a sugar free syrup.
This recipe has five major steps. First you make oatmeal with rolled oats, boiling water, maple syrup, shortening, and salt. You then let the oatmeal cool until lukewarm. The second step is proofing the yeast, and adding that mixture and the flour to the oatmeal. Then, for the third step, you knead the dough for up to ten minutes. Fourth step is the first rise. You have to let it rise for about an hour. Next you transfer the dough to loaf pans and let it rise for another hour. Last you bake it for 45 to 60 minutes.
The board that the bread is on in the pictures is from the company From Thailand with Love. Sadly they only sell wholesale, but if you would like to buy some of their items Mercy House Global is one of their wholesale distributers. You can find their items on This list. Again, the frame in the background can be found Here.
One thing you have to do with yeast before putting it in your recipe is called proofing it. That basically means to leave it in some warm water for 3 to 5 minutes. When you come back to it, it should have some tiny bubbles on top, that kind of look like foam. If it does have some, even just a few, your yeast has proved itself to be active, and you can use it.
Vermont Oatmeal Bread
Ingredients
- 2 cups rolled oats
- 2 cups boiling water
- 1 Tbsp shortening
- 2/3 cup maple syrup
- 1 tsp salt
- 1 pkg (or about 2 1/4 tsp) yeast
- 1/2 cup warm water
- 5 cups flour
In a large bowl, pour boiling water over the oats. Stir in the shortening, syrup, and salt and let stand until lukewarm (about 20 minutes).
In a separate bowl, proof yeast in the warm water. Add to oatmeal and gradually stir in flour. I got to about the 4th cup and just went in with my hands, because it got to thick.
Once almost all of the flour is incorporated, turn your dough onto a floured surface. knead for 7 to 10 minutes.
Shape into a ball and place in a medium, greased bowl. Cover with a towel and let rise in a warm place until doubled in size-about an hour.
Punch the dough down. Divide in half and form into two loaves. place each loaf into a greased loaf pan. Cover with towel and let rise in a warm place for an hour.
Preheat oven to 375 or 350 for glass pans. Bake for 45 minutes to an hour. Serve with a smear of butter.
Looks yummy!