Ingredients:

  • 2 cups (180g) rolled oats (old fashioned)
  • 2 cups (475ml) boiling water
  • 3 tbsp (42g) unsalted butter, cubed
  • 0.5 cup (170g) dark molasses
  • 5 cups (625g) bread flour
  • 1 packet (7g) active dry yeast
  • 0.25 cup (60ml) warm water (110°F)
  • 2 tsp (12g) fine sea salt
  • 1 large egg
  • 2 tbsp (15g) rolled oats for topping

Instructions:

  1. Place 2 cups rolled oats, 3 tbsp cubed butter, and 0.5 cup molasses in a large, heat proof bowl.
  2. Pour 2 cups boiling water over the mixture and stir until the butter is completely melted. Note: This softens the oats and melts the fats simultaneously.
  3. Let the mixture cool until it is just lukewarm. This usually takes about 30 minutes.
  4. In a separate small bowl, sprinkle 1 packet yeast over 0.25 cup warm water. Let sit 5-10 minutes until it is foamy and active.
  5. Add the yeast mixture and 2 tsp sea salt to the cooled oat mash.
  6. Stir in 5 cups bread flour, one cup at a time, until a shaggy dough forms. Note: Use a sturdy wooden spoon or the paddle attachment on your mixer.
  7. Knead the dough (either by hand or with a hook) for 8-10 minutes until it is smooth and elastic. The dough should still be slightly tacky to the touch.
  8. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hours until doubled in size.
  9. Punch down the dough and divide it into two equal loaves. Place in greased 9x5-inch loaf pans.
  10. Cover and let rise again for 45 minutes until the dough reaches the rim of the pans.
  11. Brush the tops with 1 beaten egg and sprinkle with 2 tbsp rolled oats.
  12. Bake at 350°F for 35-40 minutes until the loaves sound hollow when tapped.