I call this oatmeal bread rustic because it never looks like a nice smooth loaf but that is alright, it tastes good anyway. I used to make this bread alot but had veered away from it for awhile and was all caught up in making multigrain bread. This bread is also great for toasting..and even nicer if you have a jar of fresh raspberry jam sitting close by.This recipe is from Better Homes and Gardens Homemade Bread Cookbook.
As a very good friend of mine says..here is what you need:
2 tbsp fast rising yeast
1/2 cup warm water
1 1/4 cups boiling water
1 cup quick cooking rolled oats
1/2 cup molasses
1/3 cup shortening..I used canola oil
1 tbsp salt
5 3/4 to 6 cups of flour
2 beaten eggs
extra rolled oats for coating the loaves
And then as this friend says..this is what you do:
Combine boiling water, oats, molasses, shortening and salt and set aside and cool to lukewarm.
Once cooled stir in 2 cups flour and beat well.
Add the beaten eggs, 1/2 cup water and combine well.
Add the yeast which I just throw in with the remaining flour, using a cup of flour at a time to make a soft dough.
Knead till smooth and elastic..5 to 8 min. I do this with my Braun although I still think kneading by hand makes the best bread!
Cover and let rise in a warm place until double..1 to 1 1/2 hrs.
Punch down, divide dough in half and let rest for 10 min.
Shape dough into loaves and roll in oats.
Place in 2 greased bread pans.
Cover and let rise until double and bake at 375º for 30 to 35 min.
Here it is sliced and ready for jam...enjoy! Now if I could only gift this friend with a loaf of bread!