Saturday, April 24, 2010

Molasses Oatmeal Whole Wheat Bread

I wanted to try a new bread with molasses as a sweetener, I tried several before I found this, it is beautiful and delicious! Follow the directions exactly, the mixture needs to be hot to soften the oatmeal, but if it is too hot, it will kill the yeast.

Molasses Oatmeal Whole Wheat Bread

2 pkg active dry yeast
1 T molasses
1/4 c. warm water

3 T molasses (not black strap)
1/4 c butter
2 tsp salt
1/3 c brown sugar
2 T white sugar
2 c oatmeal (either kind)
1 c boiling water
1 c cold water
2 c ground whole wheat flour
2 1/2-3 c white (unsifted) flour

In a small bowl combine yeast, water, and 1 T molasses. Let stand until bubbly (about 15 minutes).

In your mixer combine butter, 3 T molasses, salt, sugars, oatmeal, and boiling water. Stir until the butter melts, then add the cold water and the yeast mixture. Add in the wheat flour, one cup at a time, then the white flour, mix until smooth and elastic (about 10 minutes). Cover and let rise until doubled in size (about 1 hour).

Punch down, knead only slightly (it won't raise well if kneaded too much here). Divide in half, shape into loaves and placed into 2 greased loaf pans. Cover and let rise until doubled, about 45 minutes.

Bake in preheated oven @ 350 for about 1 hour, until the loaves sound hollow when tapped. Cool on rack, Rub with butter while still hot.

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