Average user rating:  | Level of Difficulty: | Intermediate |  | | Vegetarian: | Yes | | Servings: | 6 | | Prep Time: | 120 minutes | | Cooking Time: | 65 minutes |
- 1 1/2 cups Steel-cut oats
- 1 cup Water
- 1/4 cup Butter
- 3/4 teaspoon Cinnamon
- 1/4 teaspoon Clove
- 2 envelopes Yeast
- 1/4 cup Lukewarm water
- 3/4 cup Brown Sugar
- 1 tablespoon Salt
- 1/3 cup Sunflower meal
- 1 cup Oat flour
- 1/2 cup Corn Meal
- 2 cups Whole wheat flour from the mill at historic Philipsburg Manor, Sleepy Hollow, NY
- 3/4 cup, more or less Warm water
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Soak the oats in water overnight. In the morning, cook them in a double boiler until they are soft. They cook much faster when they have been soaked. Put 1 1/2 cups of the porridge in a large mixing bowl and add the butter and spices. When the porridge is lukewarm, add the yeast that has been dissolved in the warm water. Mix the sugar and the salt, meals and flours together and work in the porridge mixture. Porridge bread dough must be very thick because the water in the porridge must be counted. Add no more warm water than is necessary to mix all the flour, else the bread will become too moist. Work the dough 2 or 3 minutes then set it to rise. After an hour, punch it down and it will be lighter the second rising. This is done in a pan of hot water, pan and bowl covered with a tea towel. After the dough has risen the second time, put it in oiled bread pans, one regular size and one small pan, and let it rise again until light. Bake the smaller pan 50 minutes at 375 degrees F. and the large pan 1 hour and 5 minutes at 375 degrees F. |
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