Oats have a warming thermal nature helping to restore nervous, reproductive systems, while removing cholesterol from the digestive tract and arteries. Enjoy this high-rising, easy to make delicious bread for breakfast and lunches.
1 pkg active dry yeast
2 tbsp honey
½ cup lukewarm water
2 cups old fashioned rolled oats
¼ cup soft butter
2 ½ cups boiling water
2 tsp sea salt
¼ tsp ginger
2 tbsp blackstrap molasses
6 cups unbleached white flour
2 cups stone ground whole wheat flour
2 tsp corn oil
1 egg, slightly beaten
Combine yeast, 1 tbsp honey and ½ cup lukewarm water in a small bowl. Set aside until foamy and called for in recipe.
Put 2 cups oats and ¼ cup soft butter in a large mixing bowl. Add boiling water and stir until butter is melted.
Add remaining 1 tbsp honey, 2 tsp sea salt, ¼ tsp ginger and 2 tbsp molasses blending thoroughly.
When batter has cooled to lukewarm, stir in 2 eggs.
Blend in 1 cup flour.
Mix in foamy yeast.
Add 6 cups flour, 1 cup at a time, mixing well after each cup.
Knead last cup flour into dough on board or table for about 10 minutes until dough is smooth and non-sticky.
Roll ball of dough in 1 tsp oil in bowl.
Cover with clean towels and set in warm place to rise for one hour.
Punch dough down and roll in the remaining 1 tsp oil in bowl. Cover with towels and let rise for 30 minutes.
Preheat oven at 375°F. Form three loaves and place in three bread pans. Cover with cloth and set in warm place to rise for about 20 minutes or until doubled in bulk.
Brush beaten egg on top of risen loaves and sprinkle oats on top.
Bake for 40 to 50 minutes.
Cool on wire racks before cutting.
Pauline Wolf, CHHP, CPI, is a practicing Colon Hydrotherapist in Campbell River and loves to share her wealth of knowledge of holistic healing.