Oat Flour Bread

Kauraleipii
To make two 8-inch [20-cm.] round loaves
3 cups

% liter

oat flour

2Y4 cups gluten flour

two % oz. packages active dry yeast or

well-floured surface, place the loaves in buttered 8~-by-4~

inch [21-by-11-cm.] loaf pans and cover them with a cloth.
Let the loaves rise in a warm place until they double in bulk,
about two hours.
Bake in a preheated 375 F. [190 C.] oven for one hour, or
until the loaves sound hollow when rapped on the bottom.

550 mi.

BETTY GROFF AND JOSE WILSON

GOOD EARTH AND COUNTRY COOKING

two 7 Y2 g.

two 3/s oz. [18 g.] cokes fresh yeast

2 cups

tepid water, whey or vegetable stock

Y2 liter

1 tbsp.

honey

15 mi.

1 Y2 tsp.

sea salt

7 mi.

Mix the yeast with the liquid. Stir in the gluten flour. Beat
well until the mixture thickens. Then add the honey, salt
and as much oat flour as necessary to make an elastic, soft
and silky dough. Knead the dough for about 20 minutes.
Put the dough into a bowl, cover it and let it rise in a
warm place until it has doubled in bulk, about one hour.
Punch down the dough, divide it in half and shape it into two
round loaves. Place the loaves on baking sheets and prick
the loaves all over with a fork. Cover and let them rise until
almost doubled in bulk, about 30 minutes. Bake the loaves in
a preheated 425 F. [220 C.] oven for 25 to 30 minutes. For a
crisp crust, let them cool on a wire rack. It is best to eat the
bread when fresh as it does not keep well.
ULLA KAKONEN
NATURAL COOKING THE FINNISH WAY

Blanche Frankehauser's
Old-fashioned Oatmeal Bread
To make two 8 Y2-by-4 h-inch
[2 1-by- 11-cm. ] loaves
5% cups

sifted flour

1 cup

rolled oats

1 Y2 liters

2 cups

boiling water

Y4 liter
7Y2 g.
Y2 liter

5 tbsp.

butter

75 mi.

Y2 cup

light molasses

4 tsp.

salt

eggs, lightly b eaten

two

Y4 oz. packages active dry yeast

two

125 mi.
20 mi.

Combine the boiling water with the oats, butter, molasses

and salt. Cool the mixture to tepid, then add the yeast and
mix well. Blend in the eggs and stir in the flour. The dough
will be softer than a kneaded dough. Place the dough in a
buttered bowl, cover it and store it in the refrigerator for at
least two hours, or until needed.
Remove the chilled dough and knead it about five times
(this helps to remove the air). Shape it into two loaves on a

Anadama Bread
Anadama bread originated in New England. The name is
said to come from a Gloucester fisherman whose wife Anna
refused to bake bread; he devised his own and named it
"Anna, damn her."
To make two 8 h-by-4 h-inch
[21-by-11-cm.] loaves
about
5 cups

flou r

Y2 cup

cornmeal

Y4 oz.

package active dry yeast or

[18 g.] coke fresh yeast

2Y2 cups

water

1 tsp.

salt

2 tbsp.

butter

Y2 cup

molasses

about
1% liters
125 mi.
3/s oz.

1Y2 g.
625 mi.
5ml.
30 mi.
125 mi.

Stir 1 cup [1,4 liter] of cold water into the cornmeal. Bring
another cup of water to a rolling boil in a saucepan. Stirring
constantly, pour in the cornmeal mixture. Stirring from
time to time, cook the mixture until it is very thick-about
10 minutes. Add the salt, butter and molasses. Let the mixture cool to tepid.
Warm the remaining water until it is tepid, and stir the
yeast into it. Add this mixture to the cooled cornmeal and
gradually stir in about 4~ cups [about 1 liter] of the flour,
kneading to make a stiff dough. Knead well for about 10
minutes until the dough is springy; ifit remains too sticky, it
may be necessary to add more flour. Shape the dough into a
ball, put it into a buttered bowl, cover and let the dough rise
in a warm place for about one and one half hours, or until
doubled in bulk.
Punch down the dough and divide it into two pieces.
Shape each piece into a loaf and put the loaves in buttered
8~-by-4Vz-inch [21-by-11-cm.] loaf pans. Cover the pans
with a cloth and leave them in a warm place until the dough
has doubled in bulk again, about 30 minutes. Bake the
loaves in a preheated 350 F. [180 C.] oven for one hour, or
until the loaves sound hollow if rapped on the bottom.
MARIA CHAMBERLIN-HELLMAN (EDITOR)
FOOD NOTES

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