The recipe directions assumes that you have some experience and knowledge in bread making. One thing I do to facilitate rising is to fill a cake pan with boiling water and place on the bottom rack of an unheated oven. The covered bowl goes on an upper rack. The enclosed, warm, moist space creates the perfect environment for rising bread dough.
1 cup regular oats (not quick cooking)
1 cup boiling water
3 T. butter
1 cup cold water
3/4 cup molasses
2 teaspoons salt
1 page active dry yeast
3/4 cup warm water
1 egg white, beaten until frothy
extra oats for garnish
- Combine oats, boiling water and butter in a large mixing bowl; stir to melt butter.
- Add cold water, molasses and salt. Cool to lukewarm, if necessary.
- Combine yeast and water. Stir to dissolve and then let stand for 5 minutes.
- Add yeast mixture to cooled oat mixture. Stir in as much flour as you can, then knead in the rest.
- Continue kneading until smooth and elastic.
- Place Dough in a well greased bowl, turn to grease top. Cover with a clean dish towel and let rise until doubled in bulk.
- Punch down dough and shape into 3 loaves.
- Place loaves in a greased 8x4 inch pan and let rise until dough reaches tops of pans.
- Brush tops with beaten egg whites and sprinkle with oats.
- Bake in preheated oven 45 minutes, or until bread is browned and loaves sound hollow when tapped.
- Remove from pans and let cool on racks.