Easy Oatmeal Bread

So what, you may be asking, is the purpose of these pictures, and how do they relate to Easy Oatmeal Bread?  They don't!  I was scrolling through some old pictures and stumbled accross these.  I love them.  I feel good looking at them.   And since this is my blog, I can put what ever pictures I want up.  So there.

Moving on.  The recipe that follows is a for an tasty, easy, albiet somewhat unattractive little bread.  I personally find it's rustic deformations and it's brick like shape (born from it's stubborn refusal to rise) somewhat charming.  This bread is good for one thing and one thing only.  Slathering with butter and eating.  And I cannot stress enough how tasty it is.  When I pulled it out of the oven my heart sank.  It has a face only a mother could love.  But one bite changed my mind.  My advice is to make this bread now!

Oatmeal Rye Bread

1 loaf

1 1/4 cups warm water
1 packet active dry yeast
1 tablespoon honey
1 cup rye flour
1 cup whole wheat flour
1 cup oats
1 1/2 teaspoons salt
2 tablespoons butter, melted for brushing

In a medium bowl, sprinkle the yeast into the warm water and stir until the yeast disolves.  Stir in the honey and set aside for a few minutes, until the yeast swells and bubbles a bit (It's alive! ahhhh...), about 10 minutes.

Meanwhile, mix the flours, oats and salt in a large bowl.  Add the wet mixture to the dry and stir well.

Brush a loaf pan generously with some of the melted butter.  Turn the dough into the tin, cover with a slightly damp cloth and set in a warm place for 30 minutes to rise.

Preheat the oven to 350 degrees.  When ready, bake the bread for 40 minutes, until golden.  Remove from the oven, and turn the bread out of the pan.  Brush with remaining butter.