Very heavy, dark bread that is good for toast or sandwiches or french toast or just plain. It is that good.
1 1/2 cups boiling water
1 cup rolled or quick oats
3/4 cup molasses
3 tablespoons butter or oil
2 teaspoons salt
2 cups warm water
1 tablespoon active yeast
6 cups bread flour or bleached white flour (I ended up using probably another two cups by the time I was finished kneading)
2 cups wheat bread flour or regular wheat flour
- Mix boiling water and oatmeal, let sit for a half hour.
- Mix molasses, butter and salt, then add to oatmeal mixture
- Mix warm water and yeast in large bowl, let sit until it bubbles, then add oatmeal mixture to it.
- Mix the flour together, then put enough flour with the oatmeal mixture to make it start sticking together.
- Pour the rest of the flour on the table (you will probably need to add more flour, mine was really sticky) and knead for 4-5 minutes, let rest for a minute or two, then knead for another 4-5 minutes. Dough will be shiny and smooth when it is ready.
- Grease a stainless steel or ceramic bowl, place dough in bowl. Either turn the bread in the bowl to grease the top of it or spray with cooking spray so it doesn’t stick.
- Cover the top with a lid or cloth.
- Let rise till dough has doubled 45-60 minutes (if you want it to rise faster, place bowl on top of a heating pad)
- While you are waiting for your dough to rise, grease two 9×5 inch loaf pans. Remember to grease around the top edge of the pan too.
- After dough has risen, punch down to release the air bubbles.
- Cut dough into two equal parts using a serrated knife.
- Form into two loaves, place in pans, let rise till doubled again (45 minutes or so)
- Bake at 400 degrees for 5 minutes, then lower heat to 350 for another 35 minutes.
Recipe from Simply in Season