Using the short breaks between the presentations and workshops a bread is made. Since 2008 a daily routine at DesignInquiry. Charles is in charge, he finds assistance in anyone who steps up. ? Why do we bake our bread ? … it is because we want only the best / because sometimes one is just tired of hearing, seeing & speaking & happy to find a moment of worship.
DesignInquiry OATMEAL BREAD
(4 loaves)
Part 1.
6c lukewarm water
2T (tablespoons) yeast (2 packages)
1/2 – 3/3 c sweetening (honey or molasses-unsulfured)
4c white flour
4c whole wheat flour
Part 2.
2 1/2 T salt
1/2-1 c oil (or butter, melted)
5c rolled oats
4c white flour
4c whole wheat flour
2-3c white flour (for kneading)
combine 2T (tablespoons) yeast (2 packages)
6c lukewarm water, and
1/2 – 3/3 c sweetening (honey or molasses-unsulfured)
add 4c white flour
4c whole wheat flour
mix with a wooden spoon (100 strokes)
let rise 1 hour, in warmish place,
covered with damp cloth to keep draft out
(not too hot or you’ll kill the yeast)
add 2 1/2 T salt
1/2-l c oil (or butter, melted)
5c rolled oats,
4c white flour
4c whole wheat flour
The mixture should be sticky but manageable to begin kneading on a floured surface flour your hands and keep adding sprinkles of flour as you need to to keep it from sticking to the table or your hands knead it till it is smoother and has a strong elasticity.
Let rise 1 hour, covered with damp cloth in an oiled bowl and oil on top of bread to keep it from drying out punch down when double in bulk let rise 50 minutes
Preheat the oven, at 350° F
divided into 4 equal pieces
knead each about 5-6 times
shape into loaves
put onto baking sheets
rise 20 minutes
make 3 slits in top 1/2 inch deep
Bake 350° F, 1 hour
when done loaf will resound with deep hollow thump
when tapped with knuckles on bottom
remove from pans or off tray
let cool on rack, or eat right away
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