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.
- Portion size 12 servings
- Credits : Canadian Living Magazine: February 2007
- 1 1/4 cup boiling water
- 3/4 cups large-flake rolled oats
- 1/3 cup fancy molasses
- 2 tablespoons butter softened
- 1 egg beaten
- 1 teaspoon granulated sugar
- 1/2 cup warm water
- 1 tablespoon active dry yeast
- 3 cups all purpose flour (approx)
- 1 cup whole wheat flour
- 1 3/4 teaspoon salt
- 1 egg beaten
- 2 tablespoons large-flake rolled oats
MethodIn 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.
Nutritional facts Per slice: about
- Sodium 185 mg
- Protein 3 g
- Calories 114.0
- Total fat 2 g
- Cholesterol 19 mg
- Saturated fat 1 g
- Total carbohydrate 21 g
- Iron 10.0
- Folate 16.0
- Calcium 2.0
- Vitamin A 2.0