Oatmeal - Molasses Bread

After I cleaned out one of my closets the other day, I felt like making some bread. I used this recipe for some healthy oat bread. I used 4 cups of whole wheat flour, rather than the 3 cups white flour + 1 cup whole wheat called for in the recipe.  I also skipped the topping because I like to keep my egg usage to a minimum.

Baking With Whole Wheat Flour - After I baked my bread, I read on line that if you want to keep your bread 100% whole wheat you should use vital wheat gluten so that your loaves are not dense and flat.  Vital wheat gluten is super-concentrated gluten flour, and it really helps to give low-gluten doughs better structure. Add one tablespoon of vital wheat gluten for every 2-3 cups of flour in your recipe.

While I was kneading my whole wheat flour dough I did notice that the dough felt very hard. To make softer loaves, try letting the dough rest for about 20 minutes before kneading. This will give the flour time to absorb the water and soften the grains of whole wheat. There are some other ingredients that can be added to any recipe that also help make a softer texture: potato flakes (1/4 - 1/2 cup), honey (2-4 tablespoons), milk (replace some of the water), and butter (2-4 tablespoons) (all amounts are for a recipe making 2 loaves). [Source: www.thekitchn.com]

In my case, I didn't add any gluten and I did find the dough a little hard when kneading. In the end it turned out just fine and there was no compromise in the moistness or softness of the bread. I guess i got lucky since I didn't know any better *wink.

After the bread was baked I brushed some butter on the tops and laid the loaves on their sides to cool. This bread was very moist inside and the crust was not too hard or soft. It had just the right crunch.

  • Portion size: 2 loaves, 12 slices each

Ingredients

  • 1-1/4 cups (300 mL) boiling water
  • 3/4 cups (175 mL) large-flake rolled oats
  • 1/3 cup (75 mL) fancy molasses
  • 2 tbsp (30 mL) butter, softened
  • 1 egg, beaten
  • 1 tsp (5 mL) granulated sugar
  • 1/2 cup (125 mL) warm water
  • 1 tbsp (15 mL) active dry yeast
  • 3 cups (750 mL) all purpose flour, (approx)
  • 1 cup (250 mL) whole wheat flour
  • 1-3/4 tsp (9 mL) salt
  • Topping
  • 1 egg, beaten
  • 2 tbsp (30 mL) large-flake rolled oats

Preparation

In heat proof bowl, stir the first two ingredients together (boiling water with rolled oats) and let stand for about 15 minutes until the water is absorbed, about 15 minutes. When the rolled oats are absorbed stir in the molasses, butter and egg.

Meanwhile, in large bowl, dissolve sugar in warm water and sprinkle in yeast.  Let stand until it is frothy (about 10 minutes).  Stir in oat mixture then add 2-1/2 cups (625 mL) of the all-purpose flour, whole wheat flour and salt to form sticky dough.

Turn the mixture out onto floured surface. Knead until smooth and elastic, adding as much of the remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.

Punch down dough; divide in half. On floured surface, pat each half into 11- x 8-inch (28 x 20 cm) rectangle. Starting at narrow end, roll up into cylinder; pinch edge to seal. Fit into 2 greased 8- x 4-inch (1.5 L) loaf pans. (Or shape each into round, stretching and pinching dough underneath to smooth top.) Cover with tea towel; let rise in warm draft-free place until doubled in bulk, about 1 hour.

Topping: Brush loaves with egg; sprinkle with oats. Bake in centre of 375°F (190°C) oven until loaves sound hollow when tapped on bottoms, about 40 minutes. Let cool on racks.
Additional information : Bread Machine Variation for Dough Only:
Into pan of 2 lb (1 kg) bread machine, place (in order) molasses mixture, 1/2 cup (125 mL) water, sugar, salt, all of the all-purpose flour, whole wheat flour and 1-1/4 tsp (6 mL) bread machine yeast. Select dough setting. Shape and bake as above.

Source : Canadian Living Magazine: February 2007

My decluttering project has been going very well. I don't think I've ever worked so hard for several straight days since I moved into my condo. In the last few days I've cleaned almost every nook and cranny in the apartment as I eliminated things. When you move things from dark corners and shift things around, it gives you an opportunity to spot clean and deep clean wherever necessary.  Much harder to do when you live in a small space and are just living your day-to-day life.

I continue with a bit of shopping and paperwork before I attend a few personal appointments, put up my Christmas decorations and attend a few Christmas parties.

I hope all of you are enjoying your lead up to Christmas.

18 comments:

  1. Yes, Joyful, Italian men think they are God's gift to women. This recipe is fabulous, I just got some molasses the other day after searching for it for a long time. I will try it in my bread machine.

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  2. Your golden brown bread looks delicious and healthy. Moist inside and crunchy outside is ideal. In Japan, there are breads made of rice flour not wheat flour. They have elastic texture. You made me hungry, Joyful.

    Yoko

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  3. Penny,
    It looks delicious! Love to have a piece of that with my coffee.
    wonderful recipe.
    Pat

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  4. Looks yummy! I've been meaning to bust out my bread machine, it hasn't gotten much use lately!

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  5. Very delicious looking recipe,Penny, you have great success with your bread.

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  6. Hello Joyful
    They look really smooth out the bread you have baked.
    Thanks for the recipe.
    Wish you a good day :)
    Hugs Hanne Bente

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  7. Your bread looks delicious. Did you need to add any gluten?

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    Replies
    1. No I didn't add gluten which is already present in the whole wheat flour I used.

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    2. LOL, I see what you mean now. After doing a little reading on line I see that one should use only whole wheat flour for bread and that it is supposed to give a cardboardy like texture if you only use whole wheat flour. Mine turned out terrific and was perfectly moist inside without being too "soft". Next time I will add some "vital wheat gluten" to see if it makes my bread rise higher. I should probably add a note to the recipe above about all this.

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  8. Thank you for the recipe and the inspiration. I intend to make bread this weekend. I am also intending to clear out and clean the kitchen cupboards which are done twice a year usually before Easter and Christmas. Must be something from childhood that I maybe have a memory of my Mum doing. Busy weekend ahead. Enjoy all of your preparations too. xx

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  9. looks delicious! I love molasses. And cleaning out the cupboards is very cathartic when you get going; I did ours last week (and Reu helped of course :)

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  10. Operation declutter! The recipe looks good. I am not a huge bread maker, but will give it a try.

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  11. There is nothing like home made bread and this looks terrific, and delicious.I pray your Condo brings you much happiness. I hate clutter, but Ray likes it... so we sort of go half way in the way we want things. Hugs

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  12. Oh, that looks so delicious!

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  13. Great tips. I have never made oat breat. You inspire me to make bread again. I get so caught up with the sewing machine I don't spend as much time in the kitchen as I want.
    Thanks for sharing. Enjoy the brear.

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  14. Mmmmm I can smell it from here and it is delightful :-) Keep well Diane

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  15. Looks delish! I wish I had the patience to make bread. I don't have the bread touch. Yummmmm!

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