This is a special bread recipe, one that comes from a special person.
The secret, I think, is to knead by hand, with love.
Although it’s called Oatmeal Brown Bread, the “brown” part comes from molasses – it’s made with white flour and rolled oats.
It makes a heckuva big ball of dough. This baby will double in size.
… er… the dough baby that is, not the baby baby, whose chubby fingers are about to tear off a teeny bit of dough for a taste. Although I suppose eventually he’ll double in size, too, won’t he…
When it’s done rising, you could snuggle your head into it and take a nap… or cut the dough pillow in four equal pieces using a bench scraper or chef’s knife.
Theo goes in for another bite. Or maybe he’s performing a windowpane test?
Roll the four pieces into nice-shaped loaves. When the loaves have risen to nearly double their size again, it’s time to bake.
Theo demonstrates how to tell they’re ready for the oven – when you gently press with your finger into the dough, it will leave an indent (except Theo forgot the “gentle” part).
For neat, thin slices, wait until it’s completely cool. If you have god-like patience.
I recommend keeping one loaf, and sharing three. It’s good juju. Slather them with butter and marmalade, or use to sop up baked beans.
Oatmeal Brown Bread
Ingredients
- 2 cups milk
- ½ cup molasses
- ¼ cup butter
- 2 tbsp salt
- 2 cups old-fashioned rolled oats not quick or instant
- 2 tbsp active dry yeast
- ½ tsp granulated sugar
- 10 cups all-purpose flour approximate
Instructions
- Bring 3 cups of water to a boil in a medium saucepan. Add the milk and bring back to a near-boil; remove from heat when steaming and small bubbles begin to form at the edges. Add the molasses, butter and salt; stir until the molasses is dissolved and the butter is melted. Add the oats and let stand until only lukewarm.
- Meanwhile, combine the yeast and sugar with 1 cup lukewarm water in your largest mixing bowl; set aside 10 minutes to activate (it will become bubbly and grow).
- When the oatmeal mixture is cool, add it to the yeast mixture, beating well with a wooden spoon to combine. Beat in the flour a cup at a time until it's too difficult to stir, then turn out onto the counter and knead, adding more flour as needed, to create a smooth, workable ball of dough. Knead about 10 minutes total. Set aside to rise in a warm spot with a tea towel draped over top, about 1 hour, until doubled in size.
- Punch down, then divide into 4 equal pieces, forming each into a ball. Let rise again, about 1 hour.
- Meanwhile, preheat the oven to 350°F (175°C) and line a baking sheet with parchment. Dust the dough balls with additional flour for a rustic look, then use a sharp serrated knife to make a few 1/2-inch-deep slashes. Bake 1–2 loaves at a time (refrigerating the remaining dough balls in the meantime to prevent over-proofing) on the lowest rack, about 45 minutes, until well-browned and the bottom sounds hollow when tapped.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks more like the ekmek I used to love when I lived in Turkey. I hope I’m right! QUESTION: I don’t have a mixing bowl that will hold 10 cups of flour at the same time. Can I possibly cut the recipe in half so that 5 cups will be okay to use? To do this correctly, do I cut in half all of the other ingredients as well? In other words, reduce 1/2 cup molasses to 1/4 cup? Please let me know as soon as you can. I’m really eager to get started. Cok tesekkur ederim.
Hi! Yes, you would just cut all of the ingredients in half. The halved recipe will make 2 loaves. I hope you enjoy! Let me know if it ends up being similar to Ekmek.