This spring the kitchen will be baking about 200 loaves of bread for our residential Outdoor Classroom programs. We started doing this in 2010 in an effort to reduce the amount of over-processed foods on campus. Through the years we have increased our use of local grains in this product to over half!
Chewonki Packout Bread (Makes about three two-ish pound loaves)
2 cups 110° water
1 tbsp. instant yeast
1 tbsp. salt
2 tbsp. vegetable oil
2 tbsp. honey
2 cups rolled oats
2 cups whole-wheat flour
5-6 cups bread or all-purpose flour
Combine all the ingredients adding enough white flour to make a soft but not-too-sticky dough. Let rise in a warm place until doubled. Divide into three portions and roll into neat logs that will fit your bread pans. Place in well-greased pans and let rise until a little more than doubled. Bake at 375° for about 30 minutes or until they reach an internal temperature of 190°. Pass the butter while warm!
