2 1/2 cups boiling water
1 cup dry, uncooked oatmeal
1 package of dry active yeast
1/2 cup unsulfured black strap molasses
1 Tablespoon sunflower oil
1 teaspoon salt
3 cups UNBLEACHED all purpose flour
3 cups whole wheat flour
2 teaspoons butter
Molasses is an excellent source of iron, calcium and is very mineral dense. Oatmeal, as you probably already know is a well known tool in fighting heart disease. This recipe is a definite change from the norm, and is delicious toasted for part of a nutritious breakfast!
DIRECTIONS
In a large bowl, pour water over oatmeal and let stand until temperature is just warm to the touch. Sprinkle yeast on top and gently mix to dissolve. Combine flours in large bowl. Add molasses, oil, salt and 3 cups of flour and stir until smooth. Add as much of the remaining flour as possible to form a soft dough and knead inside the bowl or on lightly floured counter top until smooth and elastic, about 8-10 minutes. I prefer to use the bowl for the first part of kneading to cut back on mess. Place dough in large greased bowl, turning once to coat. Cover with a dish towel and let rise until doubled – about 1 1/2 – 2 hours. If you don’t have a “warm place” then you can turn your oven on to 200 degrees F and let the bowl sit near the oven. Punch down dough, divide in half and shape into loaves on floured surface. Place into two greased and floured 9″ x 5″ loaf pans, cover and let rise until doubled, about 1 hour. Bake at 350 degrees F for 40 minutes or until golden brown and hollow sounding when tapped. Brush with melted butter.
