Longevity Bread

By Foodiewife

This recipe was clipped out of my local newspaper, over thirty years ago. Sadly, I lost the newspaper clipping but luckily I wrote out my own recipe card. This bread is made with oatmeal, flax seed, white and whole wheat with plenty of molasses and honey. It's both sweet and has just the right balance of grain, with both a tender crumb and some chewiness. I used to think that the title meant it would help us live longer. However, the bread doesn't have a longevity in our kitchen. This recipe makes two loaves-- one to eat now, and another to freeze.

Ingredients

• 2 cups old-fashioned oatmeal
• 1/4 cup what germ
• 1/2 cup honey
• 1/4 cup molasses
• 1 Tbsp kosher salt (not table salt)
• 2 Tbsp safflower oil (or canola)
• 2-1/2 cups boiling water
• 4-1/2 tsp active yeast
• 1/2 cup lukewarm water (110F)
• 1 tsp honey
• 3 cups whole wheat flour
• 3 cups unbleached white flour
• 5-6 Tablespoons white flour (reserved)
• 3 Tbsp Vital Wheat Gluten (optional)
• 1/2 cup old fashioned oats (for the topping

Preparation

Step 1

Combine oatmeal, wheat germ, honey, molasses, salt and oil in a large bowl. Pour the boiling water over it, stir and let cool until lukewarm (110F is ideal).
NOTE: I use a stand mixer, and so I mix the oatmeal mixture in the stainless steel bowl.

Dissolve the yeast in 1/2 cup lukewarm water, mixed with 1 tsp honey; allow to foam for 5 minutes.

If using a stand mixer, add the yeast mixture to the cooled oatmeal mixture with the dough hook attachment.

Add the flour mixture, in thirds. Knead for about five minutes. The dough will be a bit sticky, but add extra flour (a tablespoon at a time) until it doesn't completely stick to the side of the bowl.

Dust a pastry board with flour, and flour your hands well. Dump the dough on the flour surface and knead a few times. Place into a large greased bowl, cover with plastic wrap and allow to double in size (about an hour).
NOTE: I turn on my oven to WARM for 3 minutes, then turn it off. This creates a warm draft-free place.

Once the dough has doubled, don't punch it down! Just dump the dough onto a lightly floured surface (I use a Silpat mat, so I don't need flour) and divide it. Shape each piece of dough into a rectangle. With the short side facing you, begin to roll the dough, then pinch the seam together. Tuck each end under and pinch.

Either spray the loaf with baking spray or rub with lightly oiled hands. Roll each loaf with about 1/2 cup oatmeal-- for a nice bakery look.

Place each loaf into a greased loaf pan, seam side down.

Cover with a clean cloth, and allow to double (approximately 30 minutes)

Bake at 350F for 45-60 minutes. Thumping the bread for a hollow sound can work, but I like to use an instant read thermometer. Between 190F-200F is the perfect temperature for bread to be done!