Oat Cherry Bread


Flickr photo by Wild Yeast.

Beth’s oat/cherry/whole wheat bread
Two loaves: (vegan)

1 c. rolled or whole oats ground to flour
2 cups boiling water
.5 cup + molasses
extra virgin olive oil 2 + T plus more to grease bowl and pans
2 t. salt
one package dry active yeast dissolved in .5 c. warm water
enough w.w. flour to get right texture–maybe 5.5 cups?? (I use King Arthur unless I grind my own–it’s the best to my lights)
1 bag dried cherries
*Beth doesn’t really measure, just judges by feel

  • pour boiling water over oats, molasses, oil, salt in large bowl. Stir well and let sit for 15 minutes or more until it has cooled to warm
  • dissolve yeast and set aside until the oat mixture has cooled
  • stir in w.w. flour a little at a time until it makes a thick dough, add flour to knead until smooth and elastic and tacky, but pulls away from your hands cleanly
  • coat dough in oil and set back in bowl covered by damp tea towel to rise until doubled
  • punch down
  • cut in half
  • flatten and cover each half with cherries, roll and fold under edges
  • place in two greased bread pans, covered by damp towel set to rise until doubled again
  • preheat oven to 375 degrees Fahrenheit
  • bake for 45 minutes
  • turn out of pans and set on rack to cool

You can use any kind of dried fruit and/or candied ginger and nuts. If you want, this recipe will work with cinnamon and raisins, for instance. For non vegans, you can use honey and butter.

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