Recipes from the Stake R.S. Spring Activity
SCOTTISH
OATMEAL BREAD
Sister Eva D. Whitt Snowflake 9th Ward
1 3/4 CUPS WARM WATER OR MILK
1 PKG. ACTIVE DRY YEAST (2 TABLESPOONS DRY
YEAST)
1/3 CUP MOLASSES OR BROWN SUGAR
3 TABLESPOONS VEGETABLE OIL, SHORTENING OR
BUTTER
1 EGG, BEATEN
1 1/2 teaspoon SALT
2 CUPS OATMEAL (REGULAR OR
QUICK-COOKING)
31/2 - 4 CUPS ALL-PURPOSE OR WHOLE WHEAT
FLOUR
1. Pour water or milk into large mixing bowl.
Sprinkle in yeast. Add molasses or brown sugar and oil. Let mixture sit unto
yeast begins 'to grow' - about 5
minutes.
2. Mix in the beaten egg, 2 cups flour and the
oatmeal. Mix well. ( I like to use a wooden spoon.)
3. Gradually add the rest of the flour, mixing to
form a stiff dough.
4. Scrap dough out of bowl, onto a lightly floured
bread board. Mix and knead with your hands until a smooth ball is formed - at
least four or five minutes. (Kneading improves texture of finished
loaves.)
5. Place dough back in the oiled mixing bowl. Cover
with lid or a clean dish cloth. Place bowl of dough in a warm, draft-free place
for at least an hour.
6. Punch down dough in bowl . Shape into two round
loaves (or use loaf pans) Butter the top of the unbaked loaves and roll top of
loaf in
raw oatmeal sprinkled on bread board. (Makes a
nice decoration.) Bake two round loaves on a 9 x 13 baking sheet.
7. Place shaped loaves in a warm place. Let rise
for 30-40 minutes.
8. Preheat oven to 375 degrees and put loaves on
the middle rack to bake.
9. Bake 30 - 35 minutes - until nicely
brown.
10. Remove from baking sheet or pans to cool -
before slicing.
Multi-Grain Bread - Michelle Farr Kay
3 cups applesauce
3 cups warm water
3 tsp. salt
1/2 cup olive oil, or any oil
2 tbls. saf yeast
3 tbls. milled flax seed
1 cup brown sugar
1 cup cooked 9 grain flakes (Hard red wheat, oat groats, tricale berries,
rye berries, dehulled barley, soft white wheat, spelt berries, hard white wheat,
flax)
3 tbls. millet
1 tbls. sesame seeds
3 tbls. raw sunflower seeds
14 to 16 cups hard white wheat flour, (every batch seems to be
different)
You can add any other type of grain, or leave out the ones you don’t
want.
Makes 4 big loaves, you can put oatmeal on the top and brush with egg
white.
Bake at 350 for 32 minutes.
WHOLE GRAIN BREAD (Can be made with a combination of
grains)
By Elaine Ellsworth
4 C. Warm Water
2 Tbsp Dry Yeast
1 tsp. Sugar or Honey
½ C. Oil
1 C. (or less) Honey
1 Tbsp. Salt
2 C. Rye Flour
½ C. Wheat Gluten
5 C. Spelt Flour
5 C. Kamut Flour
In a quart jar, put 1 Cup Warm Water, 2 Tbsp dry yeast, and 1
tsp Sugar (let sit).
In Bosch (or mixer) put 3 Cups Warm Water, ½ C. Oil, 1 Cup or
less Honey, 1 Tbsp Salt.
Add: 2 C. Rye Flour
½ C. Wheat Gluten
2 C. Spelt Flour
2 C. Kamut Flour
Add Yeast Mixture,
Mix for 3 Minutes with Whips (not kneading arm)
Remover Whips, cover and let sit for Min.
Insert Kneading arm in mixer and mix adding 3 C. Kamut and 3
C. Spelt Flour.
Knead for 10 Min. (dough may be a little sticky)
Remove dough and place in large greased bowl- - let rise
until doubled.
Punch down and divided into 4 equal portions- roll out each
portion to remove air bubbles and then shape into loaves and place into 4 - 8 ½
x 2 ½ greased pans. Let rise until dough rounds about 1 inch above the pan then
bake in a preheated 350 degrees oven for 30 minutes.
Ideas: May substitute the 2 Cups of Rye with Milled -
Millet, Spelt, Oats, Barley, Quinoa, or combination of your choice of Grains.
May need a little more Salt for some grains. Robin's Bread did not have the
Gluten and had Quinoa, Millet and
Barley.
Beautiful set up of the Grains and bread table by Robin Willis and Brooke Mills - a HUGE thank you to all who made bread!! 
