Wednesday, September 28, 2011

Molasses Oatmeal Bread

This recipe is seriously one of my favorites! I got it from my good friend Erica who is an amazing baker.  It is also a very versatile recipe.  You can make it as whole grain-y as you want.  I've done it multiple ways and it always turns out super yummy!  Here goes:

Layer the following ingredients in your mixer. 

(I use a Bosch, if you're using a Kitchen-aid you will need to 1/2 the recipe.)

5 cups hot tap water
4 cups quick oats
2 Tbsp salt
1 cup sugar or honey
2/3 cup oil or applesauce (they can be used interchangably)
2 eggs
1/3 cup molasses
It will look like this:
 Next layer about 3 cups flour over the ingredients trying to cover the liquid. Then sprinkle over the top:  3 Tbsp yeast
 Turn the mixer on and mix for about 30-40 seconds to combine the ingredients.  Turn mixer off, cover and let sit for about 1-2 minutes. This lets the yeast develop.

Now turn on mixer and begin adding flour one cup at a time until it cleans the sides of the bowl.
See Clean Sides!

 (The flour can be white, wheat, or a combination of both.  If using more wheat than white, you'll need to add 2-4 Tbsp vital gluten to the dough)

Cover loosely and let rise.  If using more wheat flour you don't need to let it rise twice.  Go straight to the next step.

 Once the dough is peeking over the bowl, remove lid and turn out on to floured surface.
 Divide dough into 4 balls.  (For Kitchen-aids, 2 balls.)
 Knead into loaves and place in pans sprayed well with Pam or cooking spray.  Cover with plastic wrap and let rise until dough is above the rim of the pan.

Preheat oven to 400 degrees.
When oven is ready, place loaves in oven and drop temperature to 325 degrees.
Bake for 32-33 minutes.

 When bread is done, remove and brush tops with shortening.  I use this little brush I got from King Arthur Flour here. Sweet!

Let cool slightly, slice and enjoy your
little piece of Heaven!

1 comment:

Print It Button