BREAD WITH ROLLED OATS: KRAFTBROT MIT HAFERFLOCKEN
To make two 8 1/2 by 4 1/2 inch loaves.
6 cups unbleached all purpose flour
2 2/3 cups rolled oats
2 (1/4 oz) packages active dry yeast or
two (3/8 oz) cakes fresh yeast
1 1/2 cups tepid milk or water
2 medium sized potatoes, boiled, peeled
and mashed (optional)
1 Tbsp. butter or lard, softened
1 Tbsp. salt
Mix the yeast into the tepid liquid, and let stand for 10 minutes. Sift the flour, make a well in the center, and pour in the yeast mixture. Mix together to make a sponge, cover and let it rise in a warm place for about one hour, or until doubled in bulk.
Work into the sponge the oats, the
potatoes, if using, the butter or lard
and the salt. Knead the dough until
bubbles appear in it--about 15 minutes.
Divide the dough into two equal parts.
Butter two 8 1/2 by 4 1/2 inch loaf pans and lightly press the dough into them.
Let the loaves rise for about 30 minutes in a warm place, or until the top of the dough is about 1/2 inch above the rims of the pans. Bake in a preheated 350 F.
oven for one to one and a quarter hours, or until golden brown.
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