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“Adapted from a recipe posted at metallumai.livejournal.com. Makes great toast, and goes really well with cheeses.”
READY IN:
2hrs 30mins
SERVES:
8
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine oats and milk. Let stand 30 minutes at room temperature.
  2. Add 1/2 c flour, yeast, sweetener, hot water and oil (or butter). Stir well and let stand a few minutes, until bubbles form (this confirms that your yeast is working). Add flour, 1/2 cup at a time, until it is too stiff to stir with a spoon.
  3. Sprinkle 1/2 c flour over your work surface. Scrape the dough out onto the flour and sprinkle another 1/2 c flour over the top. Knead until the dough is no longer sticky, adding more flour if necessary.
  4. Wash the bowl, and coat the inside with more oil. Add the dough, turning to coat the dough with the oil. Cover loosely and let stand in a warm place until doubled in size, 30-60 minutes.
  5. Preheat oven to 400°F Meanwhile, coat two loaf pans with shortening. Punch down the dough, cut in half and form each half into a loaf. Place each loaf into a pan, cover loosely, and allow to rise until doubled in volume again, another 30 minutes.
  6. Brush loaves with milk or egg yolk and sprinkle with a few oats. Bake in preheated oven about 30 minutes, until tops are brown and bottom sounds hollow when tapped. (Internal temperature should be about 205-208°F.).

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