OATMEAL - MOLASSES BREAD
OATMEAL - MOLASSES BREAD
MAKES TWO 8Ih-BY-4V2-INCH (21.S-BY-l1.S-CM) LOAVES
- 4 teaspoons active dry yeast
- Pinch of sugar
- ½ cup (4 fl oz/125 ml) warm water (105°-115°F/ 40°-46°C)
- 2 cups (16 fl oz/500 ml) tepid buttermilk (90°F/32°C)
- 4 tablespoons (2 oz/60 g) unsalted butter, melted
- ½ cup (5½ oz/170 g) light or dark molasses
- 1 cup (5 oz/155 g) whole¬wheat (wholemeal) flour or graham flour
- ¾ cup (2 oz/60 g) old-fashioned or quick cooking rolled oats
- ½ cup (2½ oz175 g) fine yellow cornmeal
- ¼ cup (1/2 oz/15 g) instant mashed potato flakes
- ¼ cup (3/4 oz/20 g) toasted wheat germ
- 2½ teaspoons salt
- 3-3¼ cups (15-16½ oz/ 470-515 g) bread flour, plus extra as needed
- Canola oil for greasing
In a bowl, sprinkle the yeast and sugar over the water and stir to dissolve.
Let stand until foamy, about 10 minutes.In a heavy-duty mixer fitted with the paddle attachment, combine the
buttermilk, butter, molasses, and whole-wheat flour. Beat on medium speed
until creamy, about 1 minute. Add the yeast mixture, oats, cornmeal, potato
flakes, wheat germ, and salt, and beat for 1 minute. Beat in the bread
flour, ½ cup (2½ oz/75 g) at a time, until the dough pulls away from the
bowl sides.Switch to the dough hook. Knead on low speed, adding bread flour 1
tablespoon at a time if the dough sticks, until smooth, about 5 minutes. Let
the dough rest for 10 minutes, then knead for 1 minute longer. The dough
should be smooth but slightly tacky and nubby when pressed.Transfer the dough to an oiled deep bowl and turn the dough once to coat it.
Cover loosely with plastic wrap and let rise at room temperature until
doubled in bulk, 1 V2-2 hours.Lightly grease two 8½-by-4½- inch (21.5-by-l1.5-cm) loaf pans. Turn the
dough out onto a lightly floured board and divide in half. Roll or pat each
half into an 8-by-12-inch (20-by-30-cm) rectangle. Beginning at a narrow
end, roll up each rectangle to make a loaf the length of the pan. Pinch the
ends and long seam to seal. Place the loaves, seam side down, in the
prepared pans. Cover loosely with plastic and let rise until about 1 inch
(2.5 cm) above the rim of each pan, 1-1½ hours.Preheat the oven to 350DP (180DC). Bake until the loaves are golden brown
and pull away from the pan sides, 35-40 minutes. Turn out onto racks and let
cool completely.OATS
Rolled oats are found in the cereal section of almost every supermarket.
Rich in antioxidant fats, rolled oats can be kept for 1 year at room
temperature. Old¬ fashioned rolled oats are hulled and steamed whole-grain
oats that are pressed into flakes. Quick-cooking rolled oats are toasted
slightly during the rolling process, making them faster to cook. You may use
either quick¬ cooking or old-fashioned rolled oats in bread recipes.
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This sounds delicious. I’ll have to try it tomorrow!