So I really wanted to make some bread. I kind of cheated since I paired it with tomorrow’s post, a stew. Stew and fresh bread? Yes please. I was a bit apprehensive since my last loaf had so much sugar in it that it had a rise issue. This time there was no such issue. At all.
The bread had an amazing rise and was super light and fluffy. I used white whole wheat so it didn’t get very dark, and there isn’t much molasses in it to screw up the yeast. I only made 1 loaf instead of 3, but now I’m kind of regretting it! It was so tasty! Don’t forget the salt or it will be bland!
Oatmeal Brown Bread
pg 18, The Laura Secord Canadian Cookbook
Top prize for a Maritime specialty could be well awarded to this oatmeal brown bread, or porridge bread. It seemed we received a recipe from every county, many suggesting that the bread be served with baked beans on a Saturday night.
Combine in a large bowl:
1 cup rolled oats
2 teaspoons salt
3 tablespoons butter or shortening (I used margarine)
Pour over top:
2 cups boiling water
Stir until shortening melts. Cool to lukewarm.
1 teaspoon sugar
1/2 cup lukewarm water (100˚ F.)
Over this sprinkle:
1 envelope active dry yeast
Let stand for 10 minutes. Then stir briskly with a fork. Add softened yeast to lukewarm mixture, together with:
1/2 cup molasses
1 cup whole wheat flour
2 cups all-purpose flour
2 to 3 cups all-purpose flour
Work in last of flour with a rotating motion of the hand. Turn dough out on a lightly floured surface and knewad 8 to 10 minutes. Shape into a smooth ball and place in a greased bowl, rotating dough to grease surface. Cover and let rise until doubled (about 1 1/2 hours). Punch down and shape into 3 loaves. Place in greased 8 1/2 x 4 1/2 in cloaf pans, grease tops and let rise again until doubled.
Bake in a preheated 375˚ F. oven for 60 to 65 minutes.
Makes 3 loaves.