There is no kneading required to make this delicious bread which gets baked in a casserole dish. You can also bake it in a large loaf tin.
When it comes to baking yeast breads I will be the first one to confess that this is not a true skill of mine. Some people can bake beautiful bread and some can’t. I am not sure what makes the difference, or creates the skill.
My mother always made beautiful bread. My ex husband always made beautiful bread. My ex MIL always made beautiful bread. Me . . . not so much.
Ingredients
- 1 3/4 cups (425ml) boiling water
- 3/4 cup (60g) oatmeal (not quick oats)
- 1/4 cup (60ml) molasses
- 1 1/2 tsp salt
- 3 TBS oil
- 1 tsp sugar
- 1/2 cup (120ml) warm water
- 1 package of active dry yeast (about 2 1/4 tsp)
- 4 cups (560g) all purpose flour
- extra oats to sprinkle
Instructions
- Measure the oats into a large mixing bowl. Pour the boiling water over it and add the molasses, salt and oil. Stir to combine. Leave to cool to lukewarm.
- Dissolve the sugar in the warm water. Sprinkle the yeast over top. Leave to proof for 10 minutes, then stir well. Add along with 1 1/2 cups (210g) of the flour to the oat mixture. Beat on low with an electric mixer for about half a minute, then increase the speed to high and beat for 3 minutes. Scrape the sides of the bowl often.
- Stir the remaining flour into the mixture by hand, until well blended. Cover the bowl with a buttered piece of wax paper and a tea towel. Leave in a warm place to rise until it doubles in size. It should take about 45 to 60 minutes.
- Butter a 2 quart (2 litre)casserole dish and scatter some extra oats lightly on the bottom and up the sides. (Alternately use a 9 by 5 inch loaf tin and do the same.)
- Beat the dough for 25 strokes with a wooden spoon. Scrap into the prepared dish. Sprinkle the top lightly with more oats. Cover with a tea towel and leave to rise for a further half an hour or so in a warm place, until the dough has risen about 1 inch above the edge of the casserole/pan.
- Preheat the oven to 375*F/190*C/ gas mark 5.
- Bake the bread on a lower oven rac for 35 to 45 minutes until golden brown and the bread sounds hollow when tapped on the bottom. If necessary you can cover it with a sheet of foil loosely if you think it is browning too quickly, or becoming too dark.
- This bread stays moist, makes beautiful toast and can be frozen.