OAT AND MOLASSES BREAD

Baking bread from scratch is one of the most satisfying endeavours: Kneading the dough,
watching it rise, smelling it bake and then slathering a warm slice with butter. This one gets
a sweet taste from molasses and a nice chewiness from oats

HANDS-ON TIME
15 minutes
TOTAL TIME
4 hours
MAKES
2 loaves,
each 12 slices

INGREDIENTS:

For Loaves:

• 1¼ cups boiling water
• ¾ cup large-flake rolled oats
• ⅓ cup fancy molasses
• 2 tbsp butter, softened
• 1 egg, beaten
• 1 tsp granulated sugar
• ½ cup warm water (100°F/38°C)
• 1 tbsp active dry yeast
• 3 cups all-purpose flour (approx)
• 1 cup whole wheat flour
• 1¾ tsp salt

For Topping:

• 1 egg, lightly beaten
• 2 tbsp large-flake rolled oats

DIRECTIONS:

For Loaves:

1. In a heatproof bowl, stir boiling water with oats and let stand until absorbed, about 15 minutes.
2. Stir in molasses, butter, and egg.
3. In a large bowl, dissolve sugar in warm water. Sprinkle in yeast and let stand until frothy, about 10 minutes.
4. Stir in oatmeal mixture.
5. Stir in 2½ cups of all-purpose flour, whole wheat flour, and salt to form sticky dough.
6. Turn out onto floured surface. Knead, adding as much of the remaining all-purpose flour as necessary to prevent sticking, until smooth and elastic, about 5 minutes.
7. Place in greased bowl, turning to grease all over.
8. Cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 hour.
9. Punch down dough and divide in half. On floured surface, pat each half into an 11- x 8-inch (28 x 20 cm) rectangle.
10. Starting at the narrow end, roll up into a cylinder and pinch seam and ends to seal.
11. Fit into 2 greased 8- x 4-inch (1.5 L) loaf pans. (Or shape each into a round, stretching and pinching dough underneath to smooth top.)
12. Cover with a tea towel and let rise in a warm draft-free place until doubled in bulk, about 1 hour.

For Topping:

1. Brush loaves with egg and sprinkle with oats.
2. Bake in a 375°F (190°C) oven until loaves sound hollow when tapped on bottoms, about 40 minutes.
3. Let cool on racks.

NUTRITIONAL INFORMATION PER SLICE:

• About 114 cal
• 3 g pro
• 2 g total fat (1 g sat. fat)
• 21 g carb
• 1 g fibre
• 19 mg chol
• 185 mg sodium
• % RDI: 2% calcium, 10% iron, 2% vit A, 16% folate.

VARIATION: BREAD MACHINE OAT AND MOLASSES BREAD (DOUGH ONLY)

1. Into the pan of a 2-lb (1 kg) bread machine, place (in order) oat mixture, ½ cup water, sugar, salt, all of the all-purpose flour, whole wheat flour, and 1¼ tsp bread machine yeast.
2. Select dough setting.
3. Shape and bake as directed.