Prep 2 hrs
Cook 35 mins
From : Gourmet, December 1996 Timothy J. Hayes: North Vancouver, Canada
- 2 cups warm water (105 -115 F.)
- 1 1⁄4 ounces active dry yeast (2 1/2 teaspoons)
- 1⁄4 cup molasses
- 5 -6 cups whole wheat flour
- 2 tablespoons sugar
- 2 teaspoons salt
- 1⁄2 cup canola oil
- 1 egg white, wash made by beating 1 large egg white with 1 teaspoon water
- 3 tablespoons old fashioned oats, for sprinkling loaf
- In a small bowl stir together 1 3/4 cups warm water and yeast and let stand until foamy, about 5 minutes.
- In a measuring cup whisk together remaining 1/4 cup warm water and molasses.
- In a large bowl stir together 2 cups flour, sugar, salt, and oil and add molasses and yeast mixtures, stirring until combined well. Stir in enough of remaining 3 to 4 cups flour, 1/2 cup at a time, for mixture to form a soft dough and turn dough out onto a lightly floured surface.
- Knead dough 8 minutes, or until smooth and elastic, and shape into a ball.
- Transfer dough to a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
- Punch down dough and let rise, covered, 45 minutes more.
- Preheat oven to 400°F and grease 2 loaf pans, 8 1/2 by 4 1/2 by 2 inches.
- Divide dough in half. Lightly knead each piece of dough and form into ovals. Transfer loaves to pans and let rise, covered with kitchen towels, 45 minutes.
- Brush tops of loaves lightly with egg wash and sprinkle with oats.
- Bake loaves in middle of oven 10 minutes. Reduce oven temperature to 350°F and bake loaves 20 to 25 minutes more, or until golden brown.
- Turn loaves out onto a rack to cool.