To start – the dough is VERY stiff. It took closer to twenty minutes to get the dough smooth and elastic. Ultimately I had to divide the dough and then continue kneading. It was too hard to knead as a single piece.
There really isn’t a molasses taste to the bread. And you don’t really taste the oats all that much.
The bread smells wonderfully while cooking. I really wanted to try it as soon as the timer went off!
I was good though. I waited for it to cool a bit. My daughter and I both had a slice with butter while it was still lukewarm. Amazingly good!
The day after I made it I sent two slices made into a ham and cheese sandwich with my husband to work. He thought the bread was great.
It is dense, so it is very filling. It works great as a snack, or a sandwich!
OAT MOLASSES BREAD
2 Packages Yeast
½ Cup Warm Water
1 1/3 Cups Warm Milk
1 Cup Hot Water
¼ Cup Shortening
1/3 Cup Molasses
4 Teaspoons Salt
7 Cups All Purpose Flour
2 ½ Cups Uncooked Oats
2 Tablespoons Melted Butter
1 Tablespoon Milk
Combine yeast and ½ cup warm water in a small bowl. Let stand 5 minutes. Combine 1 1/3 cups milk, 1 cup hot water, and shortening in a large bowl. Stir until shortening is melted. Stir in molasses, salt and yeast mixture. Gradually add 2 cups flour, beating well. Add oats and enough remaining flour to form a stiff dough. Turn out onto lightly floured surface and knead until smooth and elastic – about 10 minutes. Divide dough in half and place each half in a well greased bowl. Brush tops with butter. Cover with plastic wrap and let rise in a warm place for 1 hour. Punch dough down and let rest for 10 minutes. Shape each half into a loaf and place in well greased loaf pans. Brush tops lightly with milk. Cover and let rise 45 minutes. Bake in a 350 degree oven for 40 to 45 minutes.
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