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Oatmeal-Molasses Bread Recipe

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This recipe for Oatmeal-Molasses Bread, by , is from The Lyle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Lyle
Added: Tuesday, March 15, 2005


2 c. boiling spring water
1 c. quick-cooking oatmeal
1 1/2 Tbsp. butter
1 Tbsp. active dry yeast
1/2 c. lukewarm spring water
1/2 c. blackstrap molasses
2 tsp. salt
4 1/2 to 5 c. unbleached all-purpose flour


In a large bowl, pour the boiling water over the oatmeal and butter. Let stand 30 minutes.

In a small bowl, sprinkle the yeast over the lukewarm water and let stand to dissolve, 5 to 10 minutes. Add the yeast, molasses, and salt to the oatmeal mixture and stir well. Stir in enough of the flour to make a kneadable dough.

Knead the dough on a lightly floured surface until smooth and elastic, about 8 minutes. Oil a bowl, add the dough, and turn to coat. Cover with a clean cloth and let rise until doubled in bulk, about 1 1/2 hours.

Oil two 9x5 inch loaf pans. Punch the dough down and divide it in half. Shape the dough into loaves and place them in the prepared pans. Cover and let rise until doubled in bulk, about 40 minutes.

About 30 minutes into the final rise, preheat the oven to 375 degrees F.

Bake the bread until crusty, about 35 minutes. Turn the loaves out of the pans onto a wire rack and let cool.

(Variation: Substitute 2 cups stone-ground whole wheat flour for an equal amount of unbleached all-purpose flour.)

Number Of Servings:
Number Of Servings:
Yield: 2 loaves, 12 servings each.




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