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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 48 |
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This recipe has been passed down through my family from my Swedish great-grandmother. Last Christmas, my 78-year-old mom made and distributed 25 of these loaves. The slightly sweet bread receives high praise, even from my children, who are picky eaters. -Patricia Finch Kelly, Rindge, New Hampshire Ingredients:
4 cups boiling water |
2 cups old-fashioned oats |
1 cup molasses |
1/4 cup sugar |
3 tablespoons canola oil |
3 teaspoons salt |
1 package (1/4 ounce) active dry yeast |
9 to 10 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, pour boiling water over cereal. Add the molasses, sugar, oil and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Stir in yeast. Add 8 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down and divide into thirds; shape into loaves. Place in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
4. Bake at 350° for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (16 slices each).
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