Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes


Sourdough Oatmeal Bread

1 1/2 cup scalded milk 1 1/2 Tbs. active dry yeast
2 Tbs. butter 1 1/2 Tbs. sugar
3 Tbs. honey 2 tsp. salt
3 cups sourdough starter 1 1/2 tsp. baking soda
1 1/2 cup whole wheat flour 1 1/2 cup white flour
1 1/2 cup oatmeal    

Stir butter and honey into scalded milk, then add to sourdough starter. Stir in wheat flour, oatmeal, and yeast. Blend together sugar, salt and soda; sprinkle over top of dough and stir in gently. Cover dough with a cloth and let rise in a warm place for 20 minutes. Stir in remaining flour until dough is too stiff to stir with a spoon. Knead dough with heel of hand 100 times only or bread will be too dry. Dough should not be heavy and feel a bit tacky.

Add dough to a lightly greased 12" Dutch oven and press flat. Using your fingers, lightly grease the top of the dough. Place lid on Dutch oven and let rise in warm place for 30-45 minutes.

Bake bread using 10-12 briquettes bottom and 18-20 briquettes top for 20 minutes then remove 4 briquettes from the lid and 2 from below and continue baking until bread shrinks from the side of the oven or gives a hollow sound when thumped on top, about 15-20 minutes. Tip bread out onto a wire rack and butter top.

Serves: 10-12.

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