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Oat Bread for a Viking (Swedish Oat Bread)

Lynn's picture
Submitted by Lynn on Mon, 06/11/2007 - 10:49pm

Summary

Yield
Source

Gretchen Brown, Indiana

Prep Time2 hours
RecipesYeast Breads and Rolls

Description

Sandwiches, toast, snacks, anything! They won't last long.

Ingredients

  • 2 c rolled oats
  • 1⁄2 c honey or molasses
  • 1⁄3 c butter
  • 1 T salt
  • 2 c boiling water
  • 1 package active dry yeast
  • 1⁄2 c warm water
  • 6 1⁄2 c flour

Instructions

Prepare yeast with warm water and a little sugar to feed on. In large mixing bowl, combine oats, honey, butter, salt and boiling water. Cool to lukewarm. Add yeast mixture. Gradually add flour to form a stiff dough. Knead on a well floured surface for about 10 minutes until smooth and satiny.

Clean your bowl and grease with olive oil. Turn dough in bowl to grease all sides. Cover and let rise in a warm place (not more than 85 deg.) until doubled 1 1/2 to 2 hours. (A good place for this is near your wood stove in winter if you have one or in a warmed oven. Or in the summer sun.)

Punch down dough and let rise for 30 minutes. Place dough on a floured surface and divide into three portions. Let rest 15 minutes, covered. Shape into three oblong loaves and place in buttered bread tins (9x5x3). Bake in preheated 350 deg. oven for 35 to 40 minutes. Remove from pans and let cool. Three loaves.