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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 32 |
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This Norwegian bread was popular in Spring Grove, Minnesota, where I grew up, relates Lyla Franklin of Phoenix, Arizona. My mother used to make eight loaves at a in a wood-burning stove. It's delicious toasted. Ingredients:
2 cups boiling water |
1 cup quick-cooking oats |
1 package (1.4 ounce) active dry yeast |
1/2 cup warm water (110° to 115°) |
1/2 cup molasses |
1 tablespoon canola oil |
1 teaspoon salt |
6 to 6-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon butter, melted |
Directions:
1. In a bowl, pour boiling water over oats. Let stand until mixture cools to 110° to 115°, stirring occasionally.
2. In a bowl, dissolve yeast in warm water. Add the molasses, oil, salt, oat mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cove rand let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 9-in. x 5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 1 hour.
4. Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks. Brush with melted butter. Yield: 2 loaves (16 slices each).
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