German Bread with Rolled Oats (Kraftbrot Mit Haferflocken)

1. 1

   Mix the yeast into the tepid liquid, and let stand for 10 minutes.

2. 2

   Sift the flour, make a well in the center, and pour in the yeast mixture.

3. 3

   Mix together to make a sponge, cover and let it rise in a warm place for about one hour, or until doubled in bulk.

4. 4

   Work into the sponge the oats, the potatoes, if using, the butter or lard and the salt.

5. 5

   Knead the dough until bubbles appear in it--about 15 minutes.

6. 6

   Divide the dough into two equal parts.

7. 7

   Butter two 8 1/2 by 4 1/2 inch loaf pans and lightly press the dough into them.

8. 8

   Let the loaves rise for about 30 minutes in a warm place, or until the top of the dough is about 1/2 inch above the rims of the pans.

9. 9

   Bake in a preheated 350 F. oven for one to one and a quarter hours, or until golden brown.

10. 10

    To make two 8 1/2 by 4 1/2 inch loaves.

11. 11

    Das Grosse Kiehnle-Kochbuch

* Per serving · 4 servings · Values may vary.

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