2 packages of active dry yeast
1/2 cup warm water - 120 ml
1 cup milk - 240 ml
1 cup rolled oats - 130 g
3 tablespoons butter
1 cup orange juice - 240 ml
4 tablespoons honey - 80 g
1 teaspoon salt - 5 g
1/3 cup chopped almonds - 60 g
6 cups all-purpose flour - 900 g
2 packages of active dry yeast
1/2 cup warm water - 120 ml
1 cup milk - 240 ml
1 cup rolled oats - 130 g
3 tablespoons butter
1 cup orange juice - 240 ml
4 tablespoons honey - 80 g
1 teaspoon salt - 5 g
1/3 cup chopped almonds - 60 g
6 cups all-purpose flour - 900 g
Mix yeast with warm water
Stir until dissolved
Combine milk, oats, and butter or margarine in a large bowl
Let rest for 30 minutes
Add orange juice, honey, salt, almonds, and prepared yeast mixture
Add enough flour to obtain a soft dough, stirring well
Cover and let rest for 1 hour
Place on floured surface and knead for a few minutes
Shape into 1 or 2 wreaths
Arrange in greased baking dishes and let rise for another 1 hour
Bake in a moderate oven (180°C) for 1 hour, until golden brown and cooked.
