Oatmeal Flatbread Food

OATMEAL FLATBREAD

Steps:

• In a bowl, stir together the sugar, melted butter and salt. in a separate bowl, add the baking soda to the buttermilk.
• Alternately add the flour and the buttermilk to the sugar/butter mixture.
• Stir in the oatmeal.
• Preheat oven to 350°F.
• To facilitate measuring the amount of dough needed for each piece of flatbread, divide the dough into 2 pieces and roll each into a log. cut 1/3 cup of dough from the log and mark the remaining length of the logs accordingly (i.e., 1/3 cup dough for each piece cut from the dough).
• Shape the small piece of dough into a round ball.
• Flatten it down on a pastry cloth (or floured surface) with your palm.
• Roll paper thin with a rolling pin covered with a pastry sleeve.
• Roll onto the pin or the end of a wooden spoon and place the dough on a cookie sheet.
• Either cut with a pastry cutter into squares before baking or bake the dough and then break into pieces.
• Place in the oven and bake for about 8 minutes, or till the flatbread is lightly browned (baking time will depend on thickness of rolled dough).
• Slip the flatbread off the cookie sheet onto a metal rack to cool. (break the dough into pieces now, if desired).
• These may be stored in a covered container for weeks.

OATMEAL BREAD

Steps:

• Soften yeast in the warm water.
• Combine the boiling water, 1 cup oats, molasses, butter and salt.
• Cool to lukewarm.
• Stir in 2 cup of the flour, beat well.
• Add the softened yeast and 2 beaten eggs, beat well.
• Stir in enough of the remaining flour to make a soft dough.
• Turn out onto a lightly floured surface and knead until smooth and elastic about 8-10 minutes.
• Shape into a ball.
• Place in a lightly oiled bowl, turning once to grease the surface of the dough.
• Cover and let rise in a warm place until double (about 1 hour).
• Punch dough down, turn out onto a lightly floured surface.
• Divide dough in half and cover with the bowl.
• Let rest 10 minutes.
• Coat 2 well greased loaf pans with about 2 Tbsp of rolled oats per pan.
• Shape dough into loaves.
• Place the loaves into the pans.
• Cover and let rise in a warm place until double (about 30- 45 minutes).
• Mix the beaten egg white with the tablespoon of water.
• Brush the tops of the loaves with this mixture.
• Sprinkle the tops of the loaves with a few more rolled oats.
• Bake at 375°F till done, about 40 minutes.
• Cover loosely with foil during the last 15 minutes if the tops are browning too quickly.
• Remove from pans and cool on a rack.

GRANDMA'S OATMEAL BREAD

Steps:

• In a small bowl, combine the boiling water, butter, salt and sugar. Stir in oats; cool to lukewarm. In a large bowl, dissolve yeast in warm water. Stir in the molasses, brown sugar and 1 cup flour. Beat until smooth. Stir in oat mixture and enough remaining flour to make a stiff dough. , Turn out onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a ball. Cover and let rest for 10 minutes; Shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 30-35 minutes (cover loosely with foil if top browns too quickly). Remove from pans to wire racks to cool.