Ever have trouble getting bread to rise? I sure do. When I really want to guarantee good bread, I hand the job off to my teenage daughter. She has a great touch with yeast bread and almost always gets good results. However, I’ve been reading that pre-soaked and cooked grains are better digested by the body. In the midst of that reading I came across the idea of making bread using already-cooked grains. Since I happened to have some leftover oatmeal cooling on the counter, I just had to give it a shot.
Here’s the recipe I tried, and I couldn’t be more happy with the way it turned out. It rose beautifully, even for bread-challenged me. It used up a leftover that otherwise would have just gone to our chickens. And it tasted wonderful. One note: the dough may feel slightly sticky even after you’ve added all the flour. To avoid making it too heavy, before adding any additional flour let it rise in a buttered bowl for an hour. If it is still too sticky at that point, you can add just a little more flour then. But most likely the dough will be much easier to handle after rising.
Makes 2 loaves