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Sally's Oatmeal Bread

Sally's Oatmeal Bread

This is as good an oatmeal bread as I have even eaten and it makes wonderful toast. The recipe yields a great deal, and it is lighter in texture and flavor than the recipe that I originally used, Maryetta's Oatmeal Bread in Beard on Bread. 

4 cups boiling water

3 cups rolled oats

¼ cup gluten

7 ½ to 8 cups all purpose flour, approximately, preferably unbleached—or some combination

¼ cup ground flax meal

2 packages active dry yeast

1 Tablespoon salt

2 tablespoons salad oil

¼ cup honey

Pour the boiling water of the oatmeal in a large bowl and leave to cool. Then stir in 2 cups of flour, the gluten and the yeast. Place in a warm, draft-free spot and allow to rise, uncovered, until doubled in bulk. Punch down and work in the salt, salad oil, honey, and enough of the remaining flour to make a stiff dough. Turn out on a floured board and knead, adding extra flour if necessary, to make a smooth, pliable, firm dough—about 10 minutes, but you cannot knead too much. Divide the dough into three equal pieces, and form into loaves to fit three buttered 9 X 5 X 3-inch loaf tins. Allow to rise again, uncovered, until doubled in bulk. Bake in a preheated 350 degree oven 40 to 60 minutes, or until the bread sounds hollow when removed from the tins and rapped on top and bottom. Cool on racks before slicing.  

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