Ingredients Jump to Instructions ↓

  1. MMMMM-- Recipe via Meal-Master (tm) v8.04


  3. Categories: Breads

  4. Yield: 2 Loaves

  5. 2 pk Active dry yeast

  6. 3 tb Honey

  7. 1 1/2 tb Salt

  8. 2 c Water

  9. 3/4 c Oatmeal; not instant

  10. 2 tb Sour cream

  11. 3/4 c Whole wheat flour

  12. 1 ts Celery seeds

  13. 1 ts Poppy seeds

  14. 1 tb Sesame seeds

  15. 1 tb Fresh sage; chopped

  16. 1 tb Fresh basil; chopped

  17. 1/2 ts Dill; dried

  18. 1 Egg; beaten

  19. 2 tb Butter; melted

  20. 1/2 c Pine nuts

  21. 4 c All-purpose flour

  22. Combine the yeast, honey and salt with 1 cup lukewarm (not hot) water

  23. and set aside. (Remember: if the water is too hot it will kill the

  24. growing yeast.)

  25. Heat 1 cup water to boiling, and add the oatmeal and sour cream.

  26. Simmer, covered, for 10 minutes, then remove from the heat and cool

  27. to lukewarm. Combine the whole-wheat flour, seeds, and herbs in a

  28. large mixing bowl. Add the oatmeal and yeast mixtures and beat until

  29. well blended. Add beaten egg and melted butter and beat several times

  30. again. Add the pine nuts, then add 3 cups of the all-purpose flour,

  31. one cup at a time, beating between each addition until a fairly stiff

  32. dough is developed.

  33. Spread the remaining all-purpose flour on a board and knead the dough

  34. into it thoroughly, about a dozen times, then put the dough in a

  35. large, well-greased bowl and cover with a damp cloth. Set to rise in

  36. 1 hour

  37. Just before the end of the rising time, presoak 2 clay pots, top and 15 minutes.

  38. 2 pots in order to bake

  39. each loaf separately.)

  40. Place the risen dough on a floured board, divide, and shape into 2

  41. loaves. Before putting the loaves in the presoaked pots, put a small

  42. piece of aluminum foil, just large enough to cover the bottom of the

  43. loaf, on the bottom of each pot. (This keeps the bread from sticking

  44. to the pot.) Place the dough inside the pots, cover, and allow to

  45. 45 minutes

  46. pot in a wet towel to keep it from drying out too soon.)

  47. Cover the pots and put them in a cold oven.

  48. 480 degrees. Bake for 40 minutes. If

  49. necessary, remove lid for the last 5 minutes of baking to get a golden

  50. brown crust.

  51. Source: "The Clay-Pot Cookbook" by Georgia MacLeod Sales and Grover

  52. Sales

  53. NOTE: This is the best bread I've made in a long time. High loaf,

  54. light, and with a very crisp crust and moist inside. Pine nuts don't

  55. add much to it and could be left out. Had a problem with it sticking

  56. to the pot (my clay pot has a semi-glazed bottom which I greased very

  57. lightly with shortening, and it still stuck in spots).

  58. MMMMM


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