Nana’s Nutty Oat Wheat Bread

Background story: When the first “natural food” store came to town many years ago in South Miami, Nana found it and was delighted to have wheat flour to bake with. She loved the taste of this bread, so she served it at one of the regular friendly poker club meetings that she and Nunu attended. One of the friends there was a head bakery and cafeteria forman, whose job was to travel around various areas inspecting the cafeterias, and who had done a lot of baking himself. Everybody loved Nana’s bread and this man tried to duplicate it but couldn’t, so he (and everybody else) was very delighted whenever Nana would bring this bread to the poker meetings.

2 1/2 c buttermilk
1/2 honey
1 c chopped nuts
3 1/2 c unbleached flour
1/2 c butter
1 1/2 c rolled oats
2 pkg active dry yeast (follow package directions)
1 Tbsp salt
2 eggs
2 Tbsb butter
2  1/2 to 3 c whole wheat flour

Grease two 9″ x 5″ loaf pans. Heat butter, honey, buttermilk in saucepan. Lightly spoon flour into a measuring cup, level off. In large bowl, blend unbleached flour, oats, yeast, salt, eggs, liquid mixture. Beat 3 min, medium speed. By hand, stir in whole wheat flour and nuts. Brush top of dough with butter. Cover, let rise in warm place until double in size, should take 30 to 35 minutes to raise. If it takes longer than that to raise to double size, it’s in too cool a place and the yeast won’t rise properly. You may need to put the pot in a warm place like in warm water. Then take out the dough and beat down dough to original size (turn over and beat down on all sides) and let rise to double size again, between 30 to 35 minutes.

If it doesn’t raise properly it won’t bake up properly because the yeast has quit working. Once you have the second raising then cut into 4 sections for regular sized loaf pan. Bake at 350 for 35-45 minutes. Can possibly tell when it’s done by the nice browned top. Also can thump the bread with finger and listen for a certain sound when it is done.
Tip: Depending on the amount of moisture in the air, or lack thereof, you may need to add more flour or water to get the right consistency. If it’s wet outside, add more flour, but make sure it isn’t sticky. Flour has to be kneeded thorougly into proper consistency.

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