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
Active Dry Yeast
Lukewarm Water (115 degrees)
5 1/2 - 6 1/2 cups
In This Recipe
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.