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
Ingredients
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1 cup
REGULAR Oatmeal
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1 tablespoon
Salt
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1 tablespoon
Sugar
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1/2 cup
Molasses
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1 tablespoon
Unsalted butter
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2 cups
Boiling Water
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1 packet
Active Dry Yeast
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1/2 cup
Lukewarm Water (115 degrees)
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5 1/2 - 6 1/2 cups
Bread Flour
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1/3 cup
Wheat Germ
Directions
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Combine Oatmeal, Salt, Sugar, Molasses, Wheat Germ and Butter in mixer bowl. Pour in boiling water and let cool to room temp.
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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.
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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.
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Cover and let rise for at least 12 hours at room temp.
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At the end of the first rise, punch down and shape into two loaves.
Place in well greased pans and let rise until double.
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Bake at 400 degrees for 15 minutes, then reduce to 350 and continue to bake for 30 to 45 minutes until deep golden brown.
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Before de-panning, brush tops with softened butter with a pastry brush.
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Once the butter has soaked in, remove to rack and let cool.
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ENJOY
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