Feb 22, 2014, Updated Sep 11, 2024 The secret, I think, is to knead by hand, with love. Although it’s called Oatmeal Brown Bread, the “brown” part comes from molasses – it’s made with white flour and rolled oats. It makes a heckuva big ball of dough. This baby will double in size. … er… the dough baby that is, not the baby baby, whose chubby fingers are about to tear off a teeny bit of dough for a taste. Although I suppose eventually he’ll double in size, too, won’t he… When it’s done rising, you could snuggle your head into it and take a nap… or cut the dough pillow in four equal pieces using a bench scraper or chef’s knife. Theo goes in for another bite. Or maybe he’s performing a windowpane test? Roll the four pieces into nice-shaped loaves. When the loaves have risen to nearly double their size again, it’s time to bake. Theo demonstrates how to tell they’re ready for the oven – when you gently press with your finger into the dough, it will leave an indent (except Theo forgot the “gentle” part). For neat, thin slices, wait until it’s completely cool. If you have god-like patience. I recommend keeping one loaf, and sharing three. It’s good juju. Slather them with butter and marmalade, or use to sop up baked beans.
Ingredients
2 cups milk 1/2 cup molasses 1/4 cup butter 2 tbsp salt 2 cups old fashioned rolled oats (not quick or instant) 2 tbsp active dry yeast 1/2 tsp granulated sugar 10 cups all purpose flour (approximate)
Preparation
