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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 24 |
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My mother taught me to make this bread when I was 10 years old. And of the many kinds of breads I've baked over the years, this one is my favorite. I tastes marvelous and it's good for you!Jackie Gavin, Essex Junction, Vermont Ingredients:
1-3/4 cups boiling water |
1 cup quick-cooking oats |
1/2 cup molasses |
1/4 cup shortening |
1-1/2 teaspoons salt |
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
1/4 cup orange juice |
2-1/2 cups king arthur premium 100% whole wheat flour |
3 to 3-1/2 cups king arthur unbleached all-purpose flour |
melted butter |
Directions:
1. In a large bowl, pour boiling water over cereal. Add the molasses, shortening and salt. Let stand until warm (110°-115°), stirring occasionally.
2. In a small bowl, dissolve yeast in warm water. Add the orange juice, oat mixture and whole wheat flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
3. 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 hour.
4. Punch dough down. Shape into two loaves; place in greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
5. Bake at 350° for 40 minutes. Remove from pans to cool on wire racks; brush with butter. Yield: 2 loaves (12 slices each).
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