Rolled Oats Bread
Submitted by PaddyL on December 03, 2007 at 3:41 pm

This is another from the Great Canadian Bread Book by Janice Murray Gill. The baking temperature may seem low, but it is correct, and it bakes up lovely and light. You may cut down on the amount of molasses, if you like, and you may substitute 1 cup of whole wheat flour for 1 of the white flour.

2 tbsp. active dry yeast
1 tsp. sugar
1/2 cup lukewarm water
1 cup rolled oats (the old-fashioned kind, NOT instant)
2 cups boiling water
1 tbsp. salt
1/2 cup molasses
1/3 cup vegetable oil
1 beaten egg
6-7 cups all-purpose, or bread, flour

Proof the yeast with the sugar in the lukewarm water. Place the rolled oats in large bowl and pour boiling water over. Let stand for 10 minutes.

Stir in salt, molasses, oil, and beaten egg. Check temperature and add yeast mixture. Stir well.

Continue beating, adding more flour until mixture is too stiff to beat and cleans the sides of the bowl. Turn out and knead, adding enough extra flour to make a soft dough which will be somewhat sticky. Knead till smooth and elastic. Place in greased bowl: cover and let rise till double.

Punch down and shape into two loaves. Place in greased tins and let rise till double. Bake 1 hour in 300 deg.F. oven. Remove, turn out, and cool on racks.

comments
Submitted by buttercup on Fri, 2012-01-13 19:26.
Tried this bread yesterday, loved it. Thanks for sharing with us PaddyL. Freezing had no negative effects either.