Trappers Oat Bread Recipes

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TRAPPER'S OAT BREAD



Trapper's Oat Bread image

http://lelandra.com/joan/campcook.htm#TOB from Bill and Jo McMorris' Camp Cooking Sort of like granola bars. Fabulous for breakfast. In theory it is supposed to keep for 2 weeks in mild weather... I wouldn't know; it's never gone uneaten that long. This recipe is not period, though oatcakes were a period bread. In the TI article A Pilgrim's Picnic Basket by by Phil Troy (Gideanus Adamantius), oatcakes are discussed and a recipe is provided. One recipe will handle about a dozen people for one breakfast

Provided by Lelandra

Categories     Breads

Time 1h25m

Yield 1 pan

Number Of Ingredients 10

1 cup flour
3 1/2 cups oatmeal
1/2 cup powdered milk
1/2 cup honey
1 cup butter or 1 cup margarine, softened
1 egg, slightly beaten
2/3 cup raisins
1/2 cup chopped dates
1/2 cup sliced almonds, pecan chips or 1/2 cup chopped walnuts
shortening

Steps:

  • Cream together the margarine and honey. Add the slightly beaten egg and blend well.
  • Mix the flour, oatmeal, and dry milk in a large mixing bowl and sift the mixture with your hands until ingredients are well combined. Add the dry ingredients to the margarine, honey and egg mixture. Mix well, then add the raisins, dates and nuts. Stir well.
  • Using a good load of shortening on a paper towel, grease a 9x13x2 inch cake pan. Spread the batter into the pan. Bake at 300 degrees for 45 to 50 minutes. The bread will be a warm bronze color when done. Cut the bread into slices. Let the slices cool slightly, then remove them from the pan. Allow the bread to dry on a baker's rack for 15 to 20 minutes before wrapping in plastic or foil. Eat plain or spread with honey or peanut butter.

Nutrition Facts : Calories 4822.2, Fat 249.1, SaturatedFat 134, Cholesterol 736.1, Sodium 1968.1, Carbohydrate 593.8, Fiber 47.4, Sugar 272.8, Protein 90.3

OATMEAL BREAD TRAPP FAMILY LODGE



Oatmeal Bread Trapp Family Lodge image

Categories     Bread     Bake     Oat     Healthy     Gourmet

Yield Makes 2 loaves

Number Of Ingredients 8

1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup firmly packed dark brown sugar
1 3/4 cups old-fashioned rolled oats
2 1/2 cups hot water
two 1/4-ounce packages (5 teaspoons) active dry yeast
5 to 6 cups unbleached all-purpose flour
1/2 teaspoon salt
1 egg, beaten lightly, for brushing dough

Steps:

  • In a large bowl combine butter, sugar, and 1 1/2 cups oats. Stir in hot water and let mixture stand until lukewarm. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. Stir in 5 cups flour and salt, stirring until mixture forms a dough, and turn dough out onto a floured surface. Knead dough 10 minutes, adding as much of remaining cup of flour as necessary to form a smooth and elastic dough, and let rest, covered with an inverted bowl, 15 minutes.
  • Lightly oil 2 loaf pans, 9 by 5 by 3 inches. Form dough into 2 loaves and transfer to pans. Brush surface of dough with egg and sprinkle with remaining 1/4 cup oats. Let dough rise in a warm place until doubled in bulk, about 1 hour.
  • Preheat oven to 375°F.
  • Bake bread in middle of oven 45 to 50 minutes, or until browned and bottoms sound hollow when tapped. Turn bread out onto racks to cool completely.

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