Recipe
Ingredients
- 1 packet active dry yeast
- ¼ cup warm water (about 110-115° F)
- ¼ cup molasses
- 4 tablespoons butter
- 2 teaspoons salt
- ¼ cup brown sugar (packed)
- 2 ½ cups old fashioned or quick cooking oats
- 1 cup boiling water
- 1 cup cold water
- 4 ½ - 5 cups all purpose flour
- 3 tablespoons milk
Instructions
- In a small bowl combine yeast, warm water and 1 tablespoon of molasses. Let stand until bubbly (10-15 minutes)
- In a large mixing bowl, combine butter, remaining molasses, salt, brown sugar, 2 cups of oats and boiling water. Stir until butter has melted.Note: if using old fashioned oats you want to do this step while the yeast is proofing and let it sit so the oats soften a bit before proceeding.
- Stir in cold water and yeast mixture. Add 4 cups of flour 1 cup at a time, mixing in each addition before adding the next.
- Turn dough onto floured board and knead until smooth and satiny, adding the extra flour as needed to prevent it from sticking. This usually takes 10-15 minutes.
- Place dough into a greased bowl, cover with a towel and let rise in a warm place until doubled, about 1 hour. I like to turn the oven to the lowest setting to preheat while I am kneading then turn it off to let the dough rise in there.
- When dough is almost doubled, place remaining oats and milk in a small bowl to soften.
- Punch down dough and knead briefly to release air. Divide in half and shape into two loaves. Place in greased 9 x 5 inch bread pans.
- Dot the softened oatmeal on the top of the loaves (like little pebbles). Cover and let rise until doubled, about 45 minutes.
- Bake at 350°F until browned on top, about 1 hour. Turn bread on to cooling rack to let cool before serving.
Notes
This recipe makes 2 loaves.