Recipe by MA Blossom
I came across this recipe in my old wooden recipe box and decided to try it again. It was just as delicious as when I used to make it as a young bride those many, many years ago. Because it needs refrigeration before baking, you can prep this bread ahead and bake up to 24 hours later. It makes two heavy, dense round loaves that slice up to serve with a cheese platter, soups or stews, or your favourite sandwich fillings. Hope you will enjoy it! Note: Prep time does not include time in refrigerator.
- 5 -6 cups all-purpose flour or 5 -6 cups whole wheat flour
- 2 (8 g) packages active dry yeast
- 1 tablespoon salt
- 1⁄3 cup molasses
- 2 tablespoons cooking oil
- 2 cups hot water
- 1 1⁄2 cups quick oats or 1 1⁄2 cups old fashioned oats, uncooked
- cooking oil
- 1 egg white, slightly beaten
- 2 teaspoons rolled oats
Directions See How It's Made
- Combine 2 cups flour, yeast and salt in large bowl. (Note: The first 5 steps can all be done in a Kitchen Aid stand mixer with dough hook.).
- Add molasses, 2 tablespoons cooking oil and hot tap water. Beat at medium speed for 2 minutes. Scrape bowl occasionally.
- Add 1 cup flour. Beat at high speed for 1 minute.
- Stir in 1 1/2 cups rolled oats.Then gradually stir in just enough flour to make a soft dough.
- Kneading: If doing this by hand, turn out onto floured surface. Knead until smooth and elastic, about 10 minutes. If using the stand mixer, about 5 minutes.
- On floured surface, gather dough into a ball and cover with plastic wrap and then drape a towel over the wrap. Let rest 20 minutes.
- Punch down. Divide dough in half. Shape each half into a round load about 8-inches in diameter. They will be a little smaller if you have used whole wheat flour.
- Place on a greased baking sheet. Brush dough lightly with cooking oil. Cover with plastic wrap and refrigerate 2 to 24 hours.
- Remove from refrigerator, uncover and let stand 10 minutes.
- Brush with egg white; sprinkle each loaf with 1 teaspoon oats.
- Bake in 375 degree oven for 35 to 45 minutes. Use lower oven rack for best results. If crust browns too quickly, cover with foil.
- Cool on wire rack.