Oats and Molasses Bread

By The Canadian Living Test Kitchen

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This recipe makes 2 servings

Nutritional Info
Per slice: about	-
cal	114114 cal
pro	3 g3g pro
total fat	2 g2g total fat
sat. fat	1 g1g sat. fat
carb	21 g21g carb
fibre	1 g1g fibre
chol	19 mg19mg chol
sodium	185 mg185mg sodium
% RDI:	-
calcium	22 calcium
iron	1010 iron
vit A	22 vit A
folate	1616 folate

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Baking bread from scratch is one of the most satisfying endeavours: kneading the dough, watching it rise, smelling it bake, then slathering a warm slice with butter.

Ingredients

1-1/4 cups boiling water 1-1/4 1-1/4cups cupsboiling water
3/4 cups large-flake rolled oats 3/4 3/4cups cupslarge-flake rolled oats
1/3 cup fancy molasses 1/3 1/3cup cupfancy molasses
2 tbsp butter , softened2 2tbsp tbspbutter, softened
1 egg , beaten1 1eggeggs, beaten
1 tsp granulated sugar 1 1tsp tspgranulated sugar
1/2 cup warm water 1/2 1/2cup cupwarm water
1 tbsp active dry yeast 1 1tbsp tbspactive dry yeast
3 cups all purpose flour , (approx)3 3cups cupsall purpose flour, (approx)
1 cup whole wheat flour 1 1cup cupwhole wheat flour
1-3/4 tsp salt 1-3/4 1-3/4tsp tspsalt
Topping
1 egg , beaten1 1eggeggs, beaten
2 tbsp large-flake rolled oats 2 2tbsp tbsplarge-flake rolled oats

Preparation

In heatproof bowl, stir boiling water with rolled oats; let stand until absorbed, about 15 minutes. Stir in molasses, butter and egg.

Meanwhile, in large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand until frothy, about 10 minutes. Stir in oat mixture. Stir in 2-1/2 cups (625 mL) of the all-purpose flour, whole wheat flour and salt to form sticky dough.

Turn out onto floured surface. Knead until smooth and elastic, adding as much of the remaining flour as necessary, about 5 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.

Punch down dough; divide in half. On floured surface, pat each half into 11- x 8-inch (28 x 20 cm) rectangle. Starting at narrow end, roll up into cylinder; pinch edge to seal. Fit into 2 greased 8- x 4-inch (1.5 L) loaf pans. (Or shape each into round, stretching and pinching dough underneath to smooth top.) Cover with tea towel; let rise in warm draft-free place until doubled in bulk, about 1 hour.

Topping: Brush loaves with egg; sprinkle with oats. Bake in centre of 375°F (190°C) oven until loaves sound hollow when tapped on bottoms, about 40 minutes. Let cool on racks.

Additional information : Bread Machine Variation for Dough Only:
Into pan of 2 lb (1 kg) bread machine, place (in order) molasses mixture, 1/2 cup (125 mL) water, sugar, salt, all of the all-purpose flour, whole wheat flour and 1-1/4 tsp (6 mL) bread machine yeast. Select dough setting. Shape and bake as above.

Source : Canadian Living Magazine: February 2007