This bread is really simple, and the active time it takes to make it is pretty low. It’s just a question of waiting for the stuff to rise. This recipe makes four loaves, so if you only have two bread loaf pans, be sure to divide it in half.
In a medium bowl put
- 1/3 cup cracked or steel cut oats/oat bran/flax seeds
- 2 cups rolled oats
- Pour in 4 cups boiling water and let sit 1 hour
Peel, core and chop into bite sized pieces:
- 3 apples
- 1 onion
Cook in butter over low heat until soft and caramelized.
In a small bowl put:
- 1 tbsp dry yeast
- ½ cup warm water
- 1 tsp sugar
- ¼ tsp powdered ginger
Mix and let sit open until bubbly
Into medium bowl add
- 4 tsp salt
- ¼ cup honey
- yeast mixture
Stir it up
- 7-8 cups white flour (reserve one)
Mix until it makes a stiff dough. Add the cooked apples and onions. Then use floury hands to knead for a while, adding extra flour if needed, until stretchy enough to hold a translucent area when pulled. Put back in bowl and rub some soft butter on. Let rise under a damp cloth one hour.
Flour fist and punch dough. Take out and knead some more, then cut into 4 pieces. Grease 4 bread pans and fill with loaves and cover with a damp cloth and let rise again 45 min to 1 hour.
Carefully put in 325-350 oven for 35-40 min.