Chill and Bake Molasses Oatmeal Bread
Ready In: 1 hr 20 mins
Yields: 2 loaves
Ingredients
- 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
- 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.
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