An exceptional bread. For variety, use up to three cups whole wheat flour and the rest white. Dorothy uses King Arthur flour in her baking, and when she goes to Canada, she always comes home with a twenty-pound bag of Canadian flour. “Somehow, it seems to swell up much more than our flours do. And sometimes I buy Robin Hood flour, which is Canadian and available in A&P stores here.”
Yield:
Makes 4 loaves.Ingredients
2 cups oatmeal
1 tablespoon salt
1 tablespoon lard
4 cups boiling water
1 yeast cake, dissolved in 1 cup lukewarm water
3/4 cup molasses (or a mixture of molasses and honey)
11 cups flour, or enough to make a dough you can knead
Instructions
Combine first 4 ingredients and set aside to cool. Stir in yeast and molasses. Gradually add flour and knead until smooth and elastic. Cover, let rise until double in volume, punch down, and divide dough among 4 small bread pans. Let rise again, covered, until double in volume, then bake at 375 degrees F for 15 minutes; reduce heat to 325 degrees F and bake 30 minutes longer, or until bread tests done.
