Hultman’s famous Honey Oatmeal Bread recipe
Monday, November 23, 2009
In the Fall 2009 issue of Fanfare you read about Band alum John Hultman, the early morning anchor for WBBM News Radio 780 in Chicago and his bread baking hobby. We promised to share his favorite recipe and here it is.We also say a big thanks to John for filling in as the “Voice of the ‘All-American’ Marching Band’ at Homecoming when Roy Johnson suffered a torn retina. If you missed his profile in Fanfare, click here to read more about John Hultman.
John Hultman’s Honey Oatmeal Bread
2 cups boiling water
1 cup rolled oats (regular or quick)
2 T or 2 packets dry yeast
1/3 cup lukewarm water
1 T salt
½ cup honey
2 T melted oleo or butter
4-5 cups unbleached white flour
Poppy seeds
Pour boiling water over rolled oats in bowl. Let mixture stand for 15-20 minutes (until oats are thoroughly soft). Then soak two packets of yeast in lukewarm water. Add salt, honey and melted butter to the oats. Stir in the yeast. Gradually add enough flour to make the dough kneadable (flour does not have to be sifted). Knead five to 10 minutes, adding flour as necessary, until the dough is smooth and elastic (not sticky). Put the dough in a big bowl coated with Crisco. Coat top of dough with vegetable oil, cover with towel and place in a warm place, like the top of the refrigerator, to rise. When the dough has doubled in bulk, about 90 minutes, punch it down, divide it in two, shape into loaves and put each in a well-greased 8x4 bread pan.
Preheat oven to 325 degrees while you mix a few drops of water with an egg yolk. Use the mixture to coat the tops of the loaves. Sprinkle each loaf with poppy seeds and bake for about 50 minutes. Cool on rack.
Note from Hultman: Recipe may be doubled or tripled. You can also substitute cracked wheat for oatmeal for a denser, crunchier loaf.
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