Herb-Oatmeal Bread
Description
This hearty Herb-Oatmeal Bread is a celebration of rustic baking, combining the chewy texture of old-fashioned oatmeal with the fragrant notes of fresh sage, basil, and dill. Baked in traditional clay pots, the loaf develops a beautifully crisp crust while remaining soft and moist inside. The addition of pine nuts and seeds adds delightful crunch and earthy depth. Perfect for slicing thick for breakfast with butter or serving alongside soups and stews for dinner, this bread embodies the warmth of homemade comfort food.Directions
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In a small bowl, combine the active dry yeast, honey, salt, and 1 cup of lukewarm water. Stir gently and let stand for 5–10 minutes until foamy to activate the yeast.
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In a saucepan, bring the remaining 1 cup of water to a boil. Add the oatmeal and sour cream, then reduce heat and simmer covered for 10 minutes to cook the oats. Remove from heat and cool until lukewarm.
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In a large mixing bowl, whisk together the whole wheat flour, celery seeds, poppy seeds, sesame seeds, chopped sage, chopped basil, and dried dill.
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Pour the cooled oatmeal mixture and the activated yeast mixture into the flour mixture. Beat with a sturdy spoon or mixer until well blended and smooth.
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Add the beaten egg and melted butter to the batter, beating until fully incorporated.
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Stir in the pine nuts. Gradually add 3 cups of the all-purpose flour, one cup at a time, beating well after each addition until a stiff, sticky dough forms.
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Turn the dough out onto a floured surface. Sprinkle with the remaining 1 cup of all-purpose flour and knead for 8–10 minutes until the dough is smooth, elastic, and no longer sticky.
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Place the dough in a large greased bowl, turning to coat. Cover with a damp cloth and let rise in a warm place for about 1 hour, or until doubled in size.
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Punch down the risen dough and turn it out onto a floured surface. Divide the dough in half and shape each portion into a loaf.
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Drain the soaked clay pots thoroughly. Place a small piece of aluminum foil on the bottom of each pot base to prevent sticking.
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Place one shaped loaf into each prepared clay pot. Cover the pots and let the loaves rise again for 45 minutes, or until almost doubled in bulk.
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Preheat the oven to 480°F (250°C). Place the covered clay pots into the oven.
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Bake for 40 minutes. Remove the lids for the last 5 minutes of baking to allow the crust to turn golden brown.
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Remove from the oven and let cool in the pots for 5 minutes before unmolding onto a wire rack to cool completely.
Nutrition Facts
Servings 1 cups
- Amount Per Serving
- Calories 190kcal
- % Daily Value *
- Total Fat 2.3g4%
- Saturated Fat 0.8g4%
- Cholesterol 2.5mg1%
- Sodium 278mg12%
- Total Carbohydrate 36.7g13%
- Dietary Fiber 2.7g11%
- Sugars 1.7g
- Protein 5.6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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