Allow me to begin by making a correction. Since writing the recent post "Let's Be Italian!" I suggested as a practical life task for children the washing of produce in a bath of water and a small amount of dish detergent. I have since read on the Center for Disease Control's website that that is unsafe and plain tap water is recommended. My apologies.
I have received several requests for the bread recipe that some of our children have used to bake in our classroom. At school, baking is an advanced activity that requires not only many practical life skills, but also the ability to read. The child who is preparing oneself for this activity practices reading the recipe until that becomes somewhat fluent. Jessica then spends a good portion of a morning with our first-time baker to guide and supervise the entire process. On the following days, the child is permitted to choose the bread-baking work to do alone anytime, but it must be started first thing in the morning in order to be baked off by noon. We then send some of the bread home and use some of it to accompany the cheeses and spreads that the children enjoy for their snack. Jessica learned of the following recipe at a Montessori baking and sewing workshop which greatly inspired her and has since enriched our casa. This is a great recipe because it is very forgiving of error (a very Montessori concept) and is simple-ish to read, especially in the book beautifully made and clearly illustrated by the talented hand of our own Alalia Berry. Have fun baking this bread side-by-side with your child. I'm betting this bread will evoke fond olfactory and gustatory memories!
OATMEAL BREAD
Ingredients:
1 cup white flour
1 1/2 cup whole wheat flour
2/3 cup oats
1 1/4 cup water
1 1/2 teaspoon salt, divided
1 teaspoon yeast
2 tablespoon oil
1 tablespoon honey
extra flour for sprinkling on the board
1) Pour oats in a small bowl.
2) Pour water on oats.
3) Cook in microwave for 2 minutes
4) Add 1/2 teaspoon salt, 2 tablespoons oil and 1 tablespoon honey to the oats
5) Stir well.
6) Sprinkle 1 teaspoon yeast on oat mixture.
7) In medium bowl, gently stir white flour and whole wheat flour together.
8) Stir oat mixture.
9) Pour the oat mixture into the flour mixture.
10) Stir until all of the flour is mostly formed into a ball.
11) Sprinkle a little flour on the board.
12) Put the dough on the board and knead until it is smooth and springy.
13) Put the dough in a large bowl and cover it with a towel.
14) Put it in a warm place to rise.
15) Set the timer for 60 minutes.
16) Oil the 4 loaf pans (or one big loaf pan) Clean up your work.
17) When the timer rings, press the dough flat and cut into 4 equal pieces.
Omit this step if using one full-size loaf pan.
18) Shape into loaves and put into 4 tiny loaf pans or shape into one large loaf and place in pan.
19) Cover the pans with a towel and let rise.
20) Set the timer for 20 minutes for small pans and up to 60 minutes for large.
21) Ask an adult to turn on the oven to 350 degrees.
22) When the oven is hot, bake for 25 minutes for small loaves, 40 for large. Be sure to set the timer.
23) When the timer rings, ask an adult to help check the bread.
24) When the bread is done, set the pans on the cooling rack.
Have fun trying this recipe and enjoy this bread, the "staff of life." Happy baking!
Your Guide,
Doni
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