Dec 6, 2009

Oatmeal Molasses Bread

Making your own bread sounds hard, but it's not.  In fact, it's the perfect activity for a weekend when you're catching up on stuff around the house.  This is my favorite bread recipe of the moment, given to me by my friend Kathy, and based on the recipe by the Hell's Backbone Grill in Utah.

Oatmeal Molasses Bread
1 cup organic rolled oats
2 cups hot water
2 Tablespoons melted butter
1/2 cup tablespoons molasses
1 teaspoon sugar
2 teaspoons salt
1 tablespoon dry yeast
1/2 cup lukewarm water
5 1/2 cups bread flour

Pour the hot water over the oats and in a large bread bowl and let stand for 15 min.  Add melted butter, salt and molasses (1/2 cup).  In separate bowl, add 1 tablespoon yeast to 1/2 cup lukewarm water with the tsp of sugar.  Let the yeast get foamy and then add to the oats mixture.  Mix in flour until tacky but not sticky texture.  Knead dough well for about 10 minutes or so.  If on the dry side, knead on oiled surface.  If too sticky, add more flour.

Oil the bowl and top of dough, cover with damp kitchen towel.  Let rise in warm place for two hours or until doubled in size.  Punch down and shape into loaves (2 regular size) and place in buttered pan.  Let rest for at least another 30 minutes or until doubled in size. 

Bake in preheated oven at 425 degrees for 10 minutes and then reduce heat to 350 degrees and cook another 35 minutes or so until done - sound hollow when tapped (although I use 350 degree oven and it is just fine).  Remove from pan and cool on rack or towel.


No comments: