Oatmeal Molasses Sandwich Bread

Ingredients

• 1 cups old-fashioned rolled oats, plus extra for topping
• 1 1/4 cups boiling water
• 1/3 cup molasses
• 2 tablespoons unsalted butter, softened
• 2 1/4 teaspoons active dry yeast
• 1/4 cup warm water (110°F)
• 1 teaspoon granulated sugar
• 3 1/2 cups bread flour
• 1 1/2 teaspoons salt
• 1 egg, beaten (for egg wash)

Method

1. 1

   In a large mixing bowl, combine the rolled oats and boiling water. Stir in the molasses and butter until the butter melts. Let cool to lukewarm, about 15 minutes.

   15:00 · Cool oat mixture
2. 2

   While the oat mixture cools, dissolve the yeast and sugar in the warm water in a small bowl. Let stand until foamy, about 5 to 10 minutes.

   5:00 · Proof yeast
3. 3

   Stir the yeast mixture into the cooled oat mixture. Add the bread flour and salt, and mix until a shaggy dough forms.

4. 4

   Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes, adding flour as needed to prevent sticking.

   8:00 · Knead dough
5. 5

   Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.

6. 6

   Punch down the dough and shape into a loaf. Place seam-side down in a greased 9x5-inch loaf pan.

7. 7

   Cover the pan loosely and let the dough rise again until it crests about 1 inch above the rim of the pan, about 45 minutes.

8. 8

   Preheat the oven to 350°F.

9. 9

   Brush the top of the loaf with the beaten egg and sprinkle with a handful of rolled oats.

10. 10

    Bake until the top is deep golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes. An instant-read thermometer inserted in the center should read about 190°F.

    35:00 · Bake loaf
11. 11

    Turn the loaf out onto a wire rack and let cool completely before slicing, about 1 hour.