Title: Steel-Cut Oat Bread
Categories: Breadmaker Grain
Yield: 1 Loaf
| 1 | c | Steel-cut oats |
| 1 1/2 | c | Boiling water |
| 2 | tb | Unsulphured molasses |
| 1 | | Egg |
| 2 | c | Unbleached all-purpose flour |
| 1 | c | Rye flour |
| 1/2 | c | Cornmeal |
| 2 | tb | Nonfat dry milk |
| 1/2 | ts | To 1 tsp. salt - to taste |
| 1 1/2 | ts | Active dry yeast |
SOURCE: The Bread Machine Bakery Book by Richard W. Langer, copyright
1991, ISBN #0-316-51388-1. MM format by Ursula R. Taylor.
Measure oats into the baking pan of your ABM and pour boiling water over
them. Let stand until they are just warm to the touch before adding other
ingredients according to the manufacturers directions. Be careful not to
add yeast directly on top of the warm oat mixture - if it's to warm it may
kill the yeast. Bake on full cycle.
Just above the recipe - the cookbook says that this bread makes almost a
meal in itself = when sliced into thick slices with butter on them and
garnished with something crisp - like cucumbers or watercress.