Oatmeal Molasses Bread

In a large bowl, or standing mixer, combine oatmeal, oil and boiling water. Stir and let stand until lukewarm. In small glass measuring cup measure ½ cup warm water, ½ t. sugar and the yeast. Let set 5 minutes to dissolve yeast. This is the traditional way of activating yeast although many yeasts sold today are already activated or fast-acting. Following this method however will ensure a proper liquid to dry ratio and rising.

Add molasses, sugar, salt and yeast mixture to oatmeal mixture and stir to carefully blend.

Add two cups whole wheat flour and stir. Add about 4 cups of white flour, one cup at a time.

Option A using electric mixer: Add dough hook to standing mixer and mix for about 7 minutes. Squeeze out air bubbles and grease mixing bowl before making a dough ball and placing dough back into greased mixing bowl for first rising. Cover and let rise, 1 – 2 hours.

Option B using only your hands to knead: Turn out onto greased and floured table. Let set to rest 5 – 10 minutes. With greased hands knead for about 10 minutes, adding only enough additional white flour to make the dough easy to work with. Put in greased bowl, cover and let rise, 1 – 2 hours.

Punch dough down and divide into thirds. Put each third in a greased loaf pan. Let rise another hour.

Bake at 375°F for 40 to 60 minutes. Remove from oven and let set in pans about 10 minutes, then remove from pans and place on wire racks to cool.