Lammas Raisin Bread
Lammas Raisin Bread
Source: Unknown
Makes 4 loaves.
2 cup rolled oats
5 cup water
1/3 cup honey
1 Tb salt
2 TB cinnamon(I like a lot)
2/3 cup wheat germ
2 package (2 Tbs) dry yeast
6 cup whole wheat flour
1 cup raisins
2 cup white flour
Cook the oats in 4 cups boiling water until they are just soft (5-10 min). Stir in honey, salt, and wheat germ. Allow to cool to lukewarm.
Dissolve yeast in 1 cup warm water and stir into oats with 3 cup of the flour. Beat this sponge with a wooden spoon for a few minutes. Cover bowl with tea towel. Let rise in warm, draft-free place for about one hour or until doubled volume.
Stir down sponge. Stir in raisins & remaining 3 cup flour. Sprinkle 1 cup white flour over a flat wooden or marble surface and turn the dough out onto it. Sprinkle the second cup of white flour on top of the dough and carefully begin kneading. Knead for about 10 min or until smooth and elastic. Form into ball. Put in large, buttered bowl. Turn so it is evenly buttered. Cover with tea towel and put the dough away to rise for another hour or until doubled in volume.
Punch down. Cut into 4 even parts. Form each into a loaf and place in 4 buttered medium-size pans. Cover with tea towels. Let rise for about 1/2 hour. Bake in preheated oven at 400 deg F [200 deg C] for 15 min, then turn heat down to 350 deg [175 deg C] and bake for another 30-40 min.
Source: Unknown
Makes 4 loaves.
2 cup rolled oats
5 cup water
1/3 cup honey
1 Tb salt
2 TB cinnamon(I like a lot)
2/3 cup wheat germ
2 package (2 Tbs) dry yeast
6 cup whole wheat flour
1 cup raisins
2 cup white flour
Cook the oats in 4 cups boiling water until they are just soft (5-10 min). Stir in honey, salt, and wheat germ. Allow to cool to lukewarm.
Dissolve yeast in 1 cup warm water and stir into oats with 3 cup of the flour. Beat this sponge with a wooden spoon for a few minutes. Cover bowl with tea towel. Let rise in warm, draft-free place for about one hour or until doubled volume.
Stir down sponge. Stir in raisins & remaining 3 cup flour. Sprinkle 1 cup white flour over a flat wooden or marble surface and turn the dough out onto it. Sprinkle the second cup of white flour on top of the dough and carefully begin kneading. Knead for about 10 min or until smooth and elastic. Form into ball. Put in large, buttered bowl. Turn so it is evenly buttered. Cover with tea towel and put the dough away to rise for another hour or until doubled in volume.
Punch down. Cut into 4 even parts. Form each into a loaf and place in 4 buttered medium-size pans. Cover with tea towels. Let rise for about 1/2 hour. Bake in preheated oven at 400 deg F [200 deg C] for 15 min, then turn heat down to 350 deg [175 deg C] and bake for another 30-40 min.
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