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2-1/2 c whole milk
- 1 c old fashioned rolled oats
- 2 T instant yeast
- 1/2 c unsulphured molasses
- 1/4 c butter
- 1 T salt
- about 3-5 c whole wheat flour
Method:
In a saucepan, bring milk to a rolling boil. While milk is heating, place oats, butter, salt and molasses in the bowl of an electric stand mixer, or in other large bowl. Once milk boils, pour over ingredients in the bowl, stir briefly and allow to cool completely.
Once cool, stir again to mix ingredients, add yeast and 3 c. flour. Mix by hand, or with stand mixer using bread hook. Continue mixing, adding more flour until a soft workable dough is formed. Knead, in mixer or by hand on floured board, for about 10 minutes. Dough should be elastic, and a an indentation made with your finger should ease back. Film a clean bowl with vegetable oil or butter, place dough in the bowl, turning over once to coat entire surface with oil, cover with plastic wrap and allow to rise in a warm place until doubled in bulk–about 45 min to 1-1/2 hours.
After dough has risen, punch down, divide in two, form into loaves and place in well-buttered 9×5x4 loaf pans. Allow to proof until the top of the dough rises just above the edge of the pans. Heat oven to 375 degrees, brush tops of loaves with beaten egg, but do not slash tops (this will result in a slightly deflated looking loaf). Sprinkle with additional rolled oats or poppy seeds or whatever and bake for 35-45 minutes, or until bottoms of loaves sound hollow when knocked upon.
Remove bread from pans immediately and allow to cool on rack.
