*  Exported from  MasterCook  *
                       HERB-OATMEAL BREAD (CLAY-POT)
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       pk           Active dry yeast
    3       tb           Honey
    1 1/2   tb           Salt
    2       c            Water
      3/4   c            Oatmeal -- not instant
    2       tb           Sour cream
      3/4   c            Whole wheat flour
    1       t            Celery seeds
    1       t            Poppy seeds
    1       tb           Sesame seeds
    1       tb           Fresh sage -- chopped
    1       tb           Fresh basil -- chopped
      1/2   ts           Dill -- dried
    1                    Egg -- beaten
    2       tb           Butter -- melted
      1/2   c            Pine nuts
    4       c            All-purpose flour
   Combine the yeast, honey and salt with 1 cup lukewarm
   (not hot) water and set aside. (Remember: if the water
   is too hot it will kill the growing yeast.)
   Heat 1 cup water to boiling, and add the oatmeal and
   sour cream. Simmer, covered, for 10 minutes, then
   remove from the heat and cool to lukewarm. Combine the
   whole-wheat flour, seeds, and herbs in a large mixing
   bowl. Add the oatmeal and yeast mixtures and beat
   until well blended. Add beaten egg and melted butter
   and beat several times again. Add the pine nuts, then
   add 3 cups of the all-purpose flour, one cup at a
   time, beating between each addition until a fairly
   stiff dough is developed.
   Spread the remaining all-purpose flour on a board and
   knead the dough into it thoroughly, about a dozen
   times, then put the dough in a large, well-greased
   bowl and cover with a damp cloth. Set to rise in a
   warm place until double its original bulk (about 1
   Just before the end of the rising time, presoak 2 clay
   pots, top and bottom, in hot water for 15 minutes. (We
   use 2 pots in order to bake each loaf separately.)
   Place the risen dough on a floured board, divide, and
   shape into 2 loaves. Before putting the loaves in the
   presoaked pots, put a small piece of aluminum foil,
   just large enough to cover the bottom of the loaf, on
   the bottom of each pot. (This keeps the bread from
   sticking to the pot.) Place the dough inside the pots,
   cover, and allow to rise until almost doubled in bulk
   (about 45 minutes). (I wrapped the pot in a wet towel
   to keep it from drying out too soon.)
   Cover the pots and put them in a cold oven.
   Set the oven temperature at 480 degrees. Bake for 40
   minutes. If necessary, remove lid for the last 5
   minutes of baking to get a golden brown crust.
   Source: “The Clay-Pot Cookbook” by Georgia MacLeod
   Sales and Grover Sales
   NOTE: This is the best bread I've made in a long time.
   High loaf, light, and with a very crisp crust and
   moist inside. Pine nuts don't add much to it and could
   be left out. Had a problem with it sticking to the pot
   (my clay pot has a semi-glazed bottom which I greased
   very lightly with shortening, and it still stuck in
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