Fresh Bread Day 3-Oatmeal Molasses Bread

Well, it took me a few days to actually get going on another bread recipe.  The thing about bread making is that you kinda have to be around most of the day since there are a few steps to get to the end result.  In between the focaccia bread and this Oatmeal Molasses Bread I actually made some pizza dough.  It started out as a disaster, but ended up surviving, although I didn't get any pictures of it.  It was probably one of the biggest messes I've made in the kitchen...there was a lot of paper towels used and dough is still stuck to one side of my kitchen island.  So, I thought instead of re-creating that recipe for you, I'd give you one that I found to be pretty simple.  It does have a little kneading involved, but it was quite stress-relieving to knead the dough for a bit.  I slathered peanut butter and jelly on some slices today for my kids sandwiches.  I think they'll be happy!  

Oatmeal Molasses Bread {adapted from A Chow Life}

INGREDIENTS:

• 2 & 1/3 cup water
• 1 cup old fashioned rolled oats, plus extra for topping
• 1/2 cup unsalted butter
• 1/3 cup unsulfured molasses
• 2 packages active dry yeast
• 5-6 cups all purpose flour {I used 3 1/2 cups white and 2 cups wheat flour}
• 2 tsp. sea salt

This is after the first rise

DIRECTIONS:

  In a small saucepan, bring the water to a boil.  Put the oats into a heatproof bowl and pour the water over the oats.  Add the butter and molasses.  Let the mixture cool to warm {105 degrees-115 degrees}

By hand, in a large bowl, dissolve the yeast in the warm oat mixture and let stand for 5 minutes.  Using a wooden spoon, stir in the 3 cups of the flour and the salt, mixing well.  Add the remaining 2-3 cups of flour as needed to make a soft dough.

Using a plastic pastry scraper {or a plastic spatula}, scrape the dough out of the bowl and onto a floured work surface.  Knead until it is smooth and elastic, dusting the work surface wit flour to keep the dough from sticking, 5-7 minutes.  

Form the dough into a ball and transfer it to a lightly oiled bowl.  Cover the bowl with plastic wrap and let the dough rise in a warm draft free spot until it doubles in bulk, about 1 hour.  

Butter 2 {9 by 5 inch} loaf pans.  Punch down the dough and, using the scraper, scrape it onto a clean work surface.  Cut it in half with a sharp knife.  For each half, evenly flatten the dough with the heel of your hand.  Roll the top third down onto itself and seal it by pushing it gently with the hell of your hand. Continue rolling and sealing the dough until you have an oval log.  Place the logs, seam side down, in the prepared loaf pans.  Press on them to flatten them evenly into the pans.  Cover loosely with a kitchen towel and let them rise in a warm, draft free spot until they double in size, about 45-60 minutes.  

Position a rack in the middle of the oven.  Preheat the oven to 375 degrees.  Mist the top of the loaves with water.  Sprinkle oats on top generously.  Bake until they are golden brown and sound hollow when tapped on top, about 40-45 minutes.  Remove from oven and pans.  Let cool on rack.

Getting ready to shape the loaves

not perfectly shaped, but will do just fine for me!

ready for the oven...be sure to press down a little on the oats after sprinkling them on

fresh out of the oven...I can never resist cutting into it right away!!