Prep 20 mins
Cook 5 hrs
This recipe comes from an old Nova Scotia Inn. It's very tasty
- 2 cups boiling water
- 1 cup rolled oats
- 2 tablespoons butter
- 1⁄2 cup molasses
- 2 teaspoons salt
- 1 (1 tablespoon) package active dry yeast
- 1⁄8 teaspoon ground ginger
- 1⁄2 cup warm water
- 3 cups whole wheat flour
- 1⁄4 cup wheat germ (optional)
- 2 -3 cups flour
- Pour boiling water over the oats.
- Add butter or marg.
- Stir and allow to stand until cool.
- Add molasses and salt.
- Dissolve yeast and ginger in 1/2 cup warm water. Let stand 10 minutes.
- Add to oatmeal mixture, mixing well.
- Add whole wheat flour and wheat germ slowly, mixing well after each addition.
- Add enough white flour to make a stiff dough.
- Turn out onto a floured board and kneat until smooth and satiny.
- Place in a greased bowl.
- Cover and let stand til double in bulk (about one hour).
- Shape into 2 loaves and place in greased bread pans.
- Cover and let rise til double (about an hour).
- Bake 350F 50-60 minute until well browned.
- Unmold and cool on a rack.
I have to admit that at first I did not really care for this bread. After it had sat overnight, I liked it quite a bit. I think I do not like molasses very much, and probably would use either honey or maple syrup next time, or reduce the amount. The bread was moist and good with proscuitto and with braunschweiger. Also, although I made a stiff dough, the loaves spread a bit more than I would like when baked free-form. I would not like more flour in these, so I would probably bake in a loaf pan next time.
Wow, is all I can say. I was feeling lazy so I made 8 large rolls instead of loaves of bread (baked them for about 18 minutes). Absolutely delicious. But I couldn't even tell there was oatmeal in the finished product (I was low on oats so I added some barely flakes to make it a full cup), which is not necessarily a bad thing, just that I like the texture of oats in breads. I used whole wheat pastry flour instead of white flour and therefore added a heaping 1/8 cup of wheat gluten. Will be making this recipe often, thanks for sharing.
Originally coming from Nova Scotia i have had this oatmeal bread several times. Your recipe is very simalar to the one my grandmother used to make . Thanks for posting.