Author Notes: One of the fondest and dreaded memories from my childhood. Fond because I remember how the house would smell when it baked and the wonderful taste. Dreaded because my mother got me up on a Saturday morning to hand-crank the dough hook.
Now, I prefer to use a Kitchenaide Stand Mixer with a hook.
This recipe was given to my Mom from her best friend. - Roger Dube
Makes 2 loaves
- 1 cup REGULAR Oatmeal
- 1 tablespoon Salt
- 1 tablespoon Sugar
- 1/2 cup Molasses
- 1 tablespoon Unsalted butter
- 2 cups Boiling Water
- 1 packet Active Dry Yeast
- 1/2 cup Lukewarm Water (115 degrees)
- 5 1/2 - 6 1/2 cups Bread Flour
- 1/3 cup Wheat Germ
- Combine Oatmeal, Salt, Sugar, Molasses, Wheat Germ and Butter in mixer bowl. Pour in boiling water and let cool to room temp.
- While mixture is cooling, dissolve yeast in 1/2 cup lukewarm water. When the mixture in bowl reaches about the same temp and there's a good foam on the yeast, add yeast to mixture.
- Attach dough hook and at Speed 2 start adding flour a cup at a time. Keep kneading and adding flour until the dough is no longer sticky.
- Cover and let rise for at least 12 hours at room temp.
- At the end of the first rise, punch down and shape into two loaves. Place in well greased pans and let rise until double.
- Bake at 400 degrees for 15 minutes, then reduce to 350 and continue to bake for 30 to 45 minutes until deep golden brown.
- Before de-panning, brush tops with softened butter with a pastry brush.
- Once the butter has soaked in, remove to rack and let cool.