(This is the bread I mentioned in yesterday’s post.)
Oat and Molasses Bread
1 1/4 cups boiling water
3/4 cup large-flake rolled outs
1/4 cup fancy molasses
2 tbsp butter, softened
1 egg, beaten
1 tsp sugar
1/2 cup warm water
1 tbsp active dry yeast
2 1/2 – 3 cups all-purpose flour
1 cup whole wheat flour
1 3/4 tsp sea saltTopping:
1 egg, beaten
2 tbsp large-flake rolled oats
- In heatproof bowl, stir boiling water with rolled oats; let stand until absorbed, about 15 minutes. Stir in molasses, butter, and egg. The mixture will look revolting. And it will smell. (I’m not a big fan of molasses, and I don’t like the smell, but I do love this loaf once it’s baked!)
- Meanwhile, in large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand until frothy, about 10 minutes.
- Stir in oat mixture. Add 2 1/2 cups of the flour, whole wheat flour, and the salt to form a sticky dough.
- Turn out onto floured surface. Knead until smooth and elastic, adding as much of the remaining flour as necessary (the dough should not be sticky by the end), about 5-8 minutes. Feeeeel the dough. And use this time to meditate and to ponder life’s wonders. ;)
- Place in bowl which has been greased with olive oil, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about one hour.
- Punch down dough; divide in half. On floured surface, pat down each half into a rough 11 x 8 rectangle (it doesn’t need to be perfect). Starting at the short end, roll into cylinder. Pinch the ends to seal and place each roll into greased 8 x 4 loaf pan, seam side down. Cover with tea towel and let rise in a warm draft-free place for about an hour.
- Topping: Brush loaves with egg; sprinkle with oats. Bake in centre of 375F oven until loaves turn brown on top and sound hollow when tapped on the bottom, about 40 minutes. Let cool on racks before slicing.
Let me know if you try this recipe. I’d love to know how it turned out for you!
