Oatmeal Bread

from the kitchen of a friend



1/2 deciliter (3-1/2 tablespoon) oatmeal
1 liter (4-1/2 cup) milk
mix together and let sit overnight in refrigerator. Next morning add

200 g (1/2 pound) yeast
1/2 deciliter (3-1/2 tablespoon) sugar
300 g (1-1/4 cup) butter
1 teaspoon salt
1 kg (4-1/3 cups) flour

mix together with oatmeal/milk mixture
roll out to 1/2 to 1 cm (3/16 to 3/8 inch) thickness
cut into round flat 10 to 12 cm (4 to 4-3/4 inch) diameter shape
let rise 1 hour
bake 7 min in 230 degree C (450 degree F) oven

note: measurements in braces are converted values.

Oat scone bread

from the kitchen of a friend


200 gr oat flour (put plain oat in the mixer - you will get oat flour/powder)
200 gr flour (white or whole wheat or 100 gr each)
1 pack yeast
about 2,5 dL water
2 tsp salt
butter and sweetener to taste
some oat or flax etc. to taste

Mix everything and work on the dough.

Let is rise for 1 hour, work on the dough for 1-2 minutes and let it rise another hour.

It does not rise very much, by the way.

Each scone bread was about 80 gr. Shape in such a way that you can break it easily before eating (I fold the dough, it looks a little like two scones put together).

Let it rise some more.

Bake for about 20-25 min @ 180 C.

It is a little dry. Good with some butter or cream cheese.


Great served with tea or coffee.

Beer Bread

from the kitchen of a friend


3 cups self-rising flour
1 (12 oz.) beer
3 tablespoons sugar
1 tablespoon melted butter

1. In large bowl of electric mixer combine: flour, sugar and beer and mix well.
2. Pour into a greased 9x5x3-inch loaf pan.
3. Bake in 350 degree oven for 1 hour, or until done.
4. Brush top of loaf with melted butter, if desired.
5. Remove from pan and cool on wire rack before slicing.