Oats and Molasses Bread
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.
Servings: 2 loaves, 12 slices each
Ingredients:
Oats and Molasses Bread
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per slice: about | - |
| cal | 114 |
| pro | 3 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 21 g |
| fibre | 1 g |
| chol | 19 mg |
| sodium | 185 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 10% |
| vit A | 2% |
| folate | 16% |
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1-1/4 cups (300 mL) boiling water
3/4 cup (175 mL) large-flake rolled oats
1/3 cup (75 mL) fancy molasses
2 tbsp (25 mL) butter, softened
1 egg, beaten
1 tsp (5 mL) granulated sugar
1/2 cup (125 mL) warm water
1 tbsp (15 mL) active dry yeast
3 cups (750 mL) all-purpose flour (approx)
1 cup (250 mL) whole wheat flour
1-3/4 tsp (9 mL) salt
Topping:
1 egg, beaten
2 tbsp (25 mL) large-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.
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
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