Food Storage Recipe

Oatmeal Bread
Makes 2 loaves

1/2 cup warm water
2 tbsp. dry yeast
3/4 cup water, boiling
3/4 cup rolled oats
1 cup buttermilk (or 1/3 cup powdered milk, 1 cup water, and 1 tbsp. vinegar or lemon juice) 1/3 cup vegetable oil
1/2 cup honey or molasses
2 cups all-purpose flour
1 tbsp. salt
1/2 tsp. baking soda
3 to 3 1/2 cups all-purpose flour

In small bowl, stir yeast into 1/2 cup warm water; allow to stand until yeast dissolves and bubbles up. In medium saucepan, bring 3/4 cup water to boiling; stir in oats and cook several minutes. Remove from heat; add buttermilk, oil, and honey or molasses.

Sift 2 cups flour, salt, and baking soda into a large mixing bowl. Add yeast mixture and oats mixture and beat with wire whip or slotted spoon; let stand 5 minutes. Gradually add enough of remaining flour until dough is stiff enough for kneading. Turn out onto floured surface and knead 8 to 10 minutes or until a soft, elastic ball forms.

Place dough in clean, greased bowl; cover with plastic wrap and allow to rise until double in size, about 1 ½ hours. Punch down dough and divide into two portions; cover with bowl or towel and allow to sit 10 minutes.

Form into loaves and place in greased 8 x 4-inch pans. Cover and let rise until double in size. Bake at 350° to 375° for 45 to 50 minutes or until done. Remove from oven and from pans, and leave on wire rack to cool.