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.
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.
Meanwhile, dissolve sugar in lukewarm water. Add yeast and let stand for 10 minutes. Stir briskly with a fork.
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.
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.
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.
Preheat the oven to 400 degrees F (200 degrees C).
Bake in preheated oven until tops are golden brown, 30 to 35 minutes.
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.