Oatmeal Bread for Fasting
By Deanette Pease.
I thought I would share with you an awesome bread recipe. It is great for fasting. This recipe will make two loaves. This bread takes 4 hours from beginning to end. The bread also freezes very nicely. It was taught to me by an 86 year-old prayerful Italian woman. If you have a Kitchen Aid mixer the kneading goes easier.
Add 2 tablespoons of dry yeast to 1/2 cup warm water and let stand for 10 minutes (good yeast foams up)
In large mixing bowl add (mix well):
2 cups oat bran flour
3 1/2 cups white flour
1 flat tablespoon salt
1 cup quick (not old fashioned) oatmeal
Make a little hole in the center of your bowl before adding:
2 eggs beaten (eggs should be room temperature)
1/4 vegetable or canola oil
1/2 cup of honey, maple syrup or light molasses (your choice)
3/4 cup of warm water (Add water little bit at a time, when bread is dry add a little more, if too soupy too much water, no fear - can always add a little more flour to stiffen up the dough).
Roll onto floured surface and knead into a large ball. Place in a lightly oiled large bowl to let rise for 2 hours (on a warm place preferably). Cover with spray-oiled plastic wrap and let rise. Then when risen, punch down and roll onto floured surface again and split the dough into two balls. Roll flat and shape into elongated rolls and place in an oiled bread pan. Cover again with lightly spray-oiled plastic wrap. Let rise again for about an hour. When dough rises to just above the top of bread pan, (a rounded look), you can take egg white and a little water and brush lightly on top of bread and sprinkle quick oats on top. Bake at 400 degrees for 10 minutes and then lower temperature to 375 degrees for another 35-40 minutes. When bread is nicely browned and the top taps hollow sounding, take out and cool on wired surface.
Tip: Let bread cool a bit before slicing or even better yet at least a couple of hours. Enjoy and good fasting to all!