Hardy Peasant Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3/4 teaspoon sugar 2 2/3 cups lukewarm water 1 1/2 tablespoons (1 1/2 packages) active dry yeast 1/3 cup butter, melted, or vegetable oil 1/3 cup packed brown sugar or honey 2 teaspoons molasses 2 teaspoons salt 1 1/3 cups rolled oats, plus more for pans 6 to 7 cups whole wheat flour, or half whole wheat flour and half unbleached all-purpose flour
DISSOLVE THE SUGAR in 1 cup of the lukewarm water in a large bowl and sprinkle the yeast over it.
Let sit until bubbly, 5 to 10 minutes, then stir to mix well.
Add the remaining 1 2/3 cups water with the melted butter or oil, brown sugar, molasses, and salt; stir to mix.
Stir in the oats, followed by the flour, 1 cup at a time.
When the dough is firm, turn it onto a lightly floured work surface and knead until it is smooth and supple, about 10 minutes.
Put the dough in a lightly oiled bowl, turning to evenly coat it in oil.
Cover with a cloth and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
TURN THE DOUGH OUT onto a lightly oiled surface and punch it down.
Grease two 5- by 9-inch loaf pans and sprinkle the insides sparingly with some oats.
Divide the dough in half and shape each into a cylinder that fits snugly in the pan.
Put the loaves in the pans, cover with a cloth, and let rise in a warm place until doubled and the loaf tops are rounded and smooth, about 1 hour.
PREHEAT THE OVEN to 400°F.
Bake the loaves for 20 minutes, reduce the heat to 350°F, and continue baking until the loaves are browned, 15 to 20 minutes longer.
Serving Size: Makes 2 loaves of bread. Aprox 6 slices each
Let sit until bubbly, 5 to 10 minutes, then stir to mix well.
Add the remaining 1 2/3 cups water with the melted butter or oil, brown sugar, molasses, and salt; stir to mix.
Stir in the oats, followed by the flour, 1 cup at a time.
When the dough is firm, turn it onto a lightly floured work surface and knead until it is smooth and supple, about 10 minutes.
Put the dough in a lightly oiled bowl, turning to evenly coat it in oil.
Cover with a cloth and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
TURN THE DOUGH OUT onto a lightly oiled surface and punch it down.
Grease two 5- by 9-inch loaf pans and sprinkle the insides sparingly with some oats.
Divide the dough in half and shape each into a cylinder that fits snugly in the pan.
Put the loaves in the pans, cover with a cloth, and let rise in a warm place until doubled and the loaf tops are rounded and smooth, about 1 hour.
PREHEAT THE OVEN to 400°F.
Bake the loaves for 20 minutes, reduce the heat to 350°F, and continue baking until the loaves are browned, 15 to 20 minutes longer.
Serving Size: Makes 2 loaves of bread. Aprox 6 slices each
Nutritional Info Amount Per Serving
- Calories: 159.8
- Total Fat: 3.5 g
- Cholesterol: 7.1 mg
- Sodium: 63.6 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 4.2 g
- Protein: 4.9 g
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