Oatmeal Bread I

Recipe View In a large bowl, combine the rolled oats, molasses, vegetable oil, salt, and boiling water. Stir well to combine. Allow the mixture to cool to approximately 105 degrees F (40 degrees C). (Approximately 20-30 minutes)

Recipe View In a separate small bowl, dissolve the active dry yeast in the lukewarm water. Let stand for 5 minutes, or until the yeast is foamy and creamy, indicating it is active.

Recipe View Pour the yeast mixture into the cooled oat mixture and stir to combine thoroughly. Add the whole wheat flour, 2 cups of the bread flour, and the eggs. Mix until a well-combined batter forms.

Recipe View Gradually incorporate enough of the remaining bread flour to form a soft, slightly sticky dough. Turn the dough out onto a lightly floured surface and knead for approximately 10 minutes, until smooth and elastic.

Recipe View Place the kneaded dough into a large, well-greased bowl, turning to coat. Cover the bowl tightly with greased plastic wrap to prevent sticking. Refrigerate the dough overnight (or for at least 8 hours). This slow, cold fermentation develops the bread's flavor.

Recipe View The next day, preheat your oven to 375 degrees F (190 degrees C). Grease three standard loaf pans and four mini loaf pans thoroughly.

Recipe View Gently transfer the refrigerated dough onto a lightly floured surface. Divide the dough into portions suitable for the prepared loaf pans. Shape each portion into a loaf and place it seam-side down into a greased pan.

Recipe View Allow the loaves to rise in a warm place until doubled in size, approximately 90 minutes. Be patient; this rise is crucial for a light and airy texture.

Recipe View Bake in the preheated oven until the loaves are golden brown and sound hollow when tapped on the bottom. This should take approximately 30 minutes. If the tops are browning too quickly, tent them loosely with foil during the last 10-15 minutes of baking.

Recipe View Remove the baked loaves from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Slice and enjoy!