Flowerpot Bread
Yield
1 loafPrep
10 minCook
30 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
whole-wheat pastry flour
|
|
| 1 | cup |
oatmeal
|
|
| 2 | teaspoons |
salt
|
|
| 2 | packages |
yeast, active dry
|
|
| ¼ | cup |
molasses
|
*
|
| 2 | tablespoons |
olive oil
|
|
| 3 ½ | cups |
water
very warm |
|
| 3 ½ | cups |
whole-wheat flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
whole-wheat pastry flour
|
|
| 237 | ml |
oatmeal
|
|
| 1E+1 | ml |
salt
|
|
| 2 | packages |
yeast, active dry
|
|
| 59 | ml |
molasses
|
*
|
| 3E+1 | ml |
olive oil
|
|
| 828 | ml |
water
very warm |
|
| 828 | ml |
whole-wheat flour
|
|
Directions
Mix first four ingredients.
Mix molasses, oil and water. Combine two mixtures and set aside 15 to 20 minutes.
Add remaining flour and knead until smooth.
Allow dough to rise in warm, draft free place for 30 minutes.
Punch down dough, divide and place in oiled clay flowerpots filling ⅔ full.
Let rise in warm draft free place 45 minutes.
Depending on the size of your flowerpot, bake about 15 to 30 minutes at 350℉ (180℃). until light brown.
