Molasses and Oats Bread
What do we do when we are sitting at home, forbidden by the orthopaedic to go out because the knee aches?
You got it, we bake bread
Because when the going gets tough, the tough get baking.
I had oats at home. Now between you and me, dear reader, I think oats = healthy =boring.
I had jaggery that I had left over from the winters. It was really fresh once upon a time, but then summers came. I had to get it consumed before it got spoilt. And of course I had a lot of atta (wheat flour) at home. So I decided to combine all of those into a loaf. Yeah, me 🙂
So here goes
- 1-1/4 cups (300 mL) boiling water
- 3/4 cups (175 mL) large-flake rolled oats
- 1/3 cup (75 mL) grated jaggery
- 2 tbsp (30 mL) butter, softened
- 1 egg, beaten
- 1 tsp (5 mL) granulated sugar
- 1/2 cup (125 mL) warm water
- 1 tbsp (15 mL) active dry yeast
- 3 cups (750 mL) all purpose flour, (approx)
- 1 cup (250 mL) whole wheat flour
- 1-3/4 tsp (9 mL) salt
- 1 egg, beaten
- 2 tbsp (30 mL) large-flake rolled oats
In heatproof bowl, stir boiling water with rolled oats; let stand until absorbed, about 15 minutes. Stir in molasses, butter and egg. Cool it down a bit before you do that, because the next step is to add yeast.
Mr. Yeast is temperamental, he does not like stuff which is too hot or too cold. He just dies.
Meanwhile, in large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand until frothy, about 10 minutes. Stir in oat mixture. Stir in 2-1/2 cups (625 ml) of the all-purpose flour, whole wheat flour and salt to form sticky dough.
Turn out onto floured surface. Knead until smooth and elastic, adding as much of the remaining flour as necessary, about 5 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour. I decided to be different, I put cashew nuts on the top to decorate the loaves.
Punch down dough; divide in half. On floured surface, pat each half into 11- x 8-inch (28 x 20 cm) rectangle. Starting at narrow end, roll up into cylinder; pinch edge to seal. Fit into 2 greased 8- x 4-inch (1.5 L) loaf pans. (Or shape each into round, stretching and pinching dough underneath to smooth top.) Cover with tea towel; let rise in warm draft-free place until doubled in bulk, about 1 hour.
Finally, after it is cooked
This bread is so moist that it requires to be kept in the fridge before one slices it. Needless to say, it is finished. I could not cool it before it disappeared.