Oatmeal Bread I
Description
A slightly sweet yeast dough made with rolled oats, molasses, whole wheat flour, and bread flour rests overnight to develop its wonderful flavor.
Ingredients
•
1 cup rolled oats
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1/2 cup molasses
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1/3 cup vegetable oil
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1 teaspoon salt
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1 1/2 cups boiling water
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2 tablespoons active dry yeast
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1/2 cup lukewarm water (100 degrees F/38 degrees C)
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1 cup whole wheat flour
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5 cups bread flour
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2 eggs
Directions
1
Combine oats, molasses, oil, salt and boiling water. Let cool to about 105 degrees F.
2
Dissolve the yeast in the warm water and let stand for 5 minutes or until creamy. Stir the yeast into oat mixture and mix well. Add whole wheat flour, 2 cups bread flour, and the eggs. Mix until well combined.
3
Stir in enough of the remaining flour to make a soft dough. Turn dough out to a floured counter and knead for about 10 minutes. Place the dough in a well-greased bowl and cover with greased plastic wrap. Let the dough rest in the refrigerator overnight.
4
Preheat oven to 375 degrees F (190 degrees C). Grease 3 regular loaf pans and 4 mini loaf pans.
5
Transfer the dough onto a floured surface and divide it into 4 pieces. Shape the dough into loaves and place them in the pans, seam-side down. Let rise until doubled, about 90 minutes. Bake in the preheated oven until the loaves are golden brown and sound hollow when tapped, about 30 minutes.