Put in a large mixing bowl:
500mls boiling water
200g rolled oats, regular or quick
stir thoroughly and let stand for 20 minutes.
Next add:
100mls molasses
2 tsp salt
1 tbsp coconut oil
Put in a small bowl:
100mls lukewarm water
1 package of yeast
When dissolved, add to the oatmeal.
Stir in:
900g wholewheat flour
Beat and knead thoroughly (I use my hands). Let rise until double in bulk. Punch dough back down and mix and knead thoroughly into dough:
3 tbsp finely sliced (tiny slithers) tangerine zest
Let rise again until doubled in bulk. Punch dough back down and place in greased loaf tins. Let rise again until doubled in bulk and bake for 50 minutes at 180C (350F). Makes 2 loaves.
Serving Suggestion: Cut thick slices and put chunks of tuna and shredded mozzarella (warm it up in the oven) to make a Tuna Mozzarrella Melt on Tangerine Bread.
