Old-Fashioned Porridge and Molasses Bread

Name: Old-Fashioned Porridge and Molasses Bread
Cook time: 30 min
Yield: 4 loaves
Cuisine: United Kingdom
Ingredients: 3 cups boiling water; 2 cups rolled oats; ¼ cup shortening; 2 teaspoons white sugar; 1 cup warm water (100 degrees F (38 degrees C)); 2 (.25 ounce) packages active dry yeast; ⅔ cup molasses; 4 teaspoons salt; 8\u2009½ cups all-purpose flour, or as needed

I have had this recipe for over 40 years and it has never failed. The aroma of it baking is wonderful, and it also makes great toast. Also a great addition to have with baked brown beans. This freezes very well; I cut the loaf up before I freeze, that way I take out just the slices I need.

INGRIDIENT

3 cups boiling water

2 cups rolled oats

¼ cup shortening

2 teaspoons white sugar

1 cup warm water (100 degrees F (38 degrees C))

2 (.25 ounce) packages active dry yeast

⅔ cup molasses

4 teaspoons salt

8 ½ cups all-purpose flour, or as needed

DIRECTION

Step: 1

Pour boiling water over oats and shortening in a bowl. Stir until shortening melts; let stand for 20 minutes, giving it a stir once in a while.

Step: 2

Meanwhile, dissolve sugar in lukewarm water. Add yeast and let stand for 10 minutes. Stir briskly with a fork.

Step: 3

Stir yeast mixture into the partially cooled oat mixture with molasses and salt. Let cool to lukewarm, 5 to 10 minutes. Beat in 2 1/2 cups of flour, gradually adding remaining flour as needed.

Step: 4

Turn dough onto a floured surface and knead, 8 to 10 minutes. Shape into a smooth ball and place in a greased bowl, rolling the dough so the top is greased. Cover and let double in size, about 1 1/2 hours.

Step: 5

Punch dough down and shape into 4 loaves. Place into greased 8 1/2x4 1/2-inch bread pans. Cover and let rise until doubled in size, about 1 hour.

Step: 6

Preheat the oven to 400 degrees F (200 degrees C).

Step: 7

Bake in preheated oven until tops are golden brown, 30 to 35 minutes.

NUTRITION FACT

Per Serving: 118 calories; protein 2.8g; carbohydrates 22.9g; fat 1.5g; sodium 196.9mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.

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