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| 1/2 | Stick butter; (1/4 cup olive oil) |
| 1/2 Tasse | brown sugar |
| 1 3/4 Tasse | Oatmeal; (old fash) |
| 2 1/2 Tasse | water hot |
| 2 1/4 x ca. 30 g | Yeast; (5 teaspoons) |
| 5 Tasse | Unbleached all-purpose flour; (up to 6) |
| 1/2 Teelöffel | salt |
| 1 | Egg beaten lightly for brushing dough; (a little water works fine) |
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Trapp Family Lodge
In a large bowl, combine butter, sugar, 1 1/2 cup oatmeal. Stir in hot water, stand until lukewarm. Sprinkle yeast over and stand 5 minutes until foamy. Stir in 5 cups flour and salt, stirring until a dough forms. Knead about 10 minutes, adding no more than 1 cup flour as necessary to form smooth and elastic dough, let rest covered with bowl for 15 minutes.
Oil 2 pans, (9x5x3), form dough into loaves. Brush surface with egg, top with remaining oats. Double on bulk. 1 hour+ - .
Preheat oven to 375° F.
Bake in middle of oven 45-50 minutes, or until browned and bottoms sound hollow when tapped. Turn out of pan, cool completely.
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