4 2/3 cup flour (of choice - I use half whole wheat half unbleached for good density)
2 cups boiling water
1. Bring the two cups of water to a boil. Once the water is boiling, add the quick oats and the margarine. Let this mixture sit for one hour.
Everything is ready to go:
2. Stir the yeast into the 1/2 warm water and let it sit for five minutes.
3. Stir the yeast mixture, molasses and salt into the oatmeal mixture.
4. Stir in as much flour as possible and then turn out onto a floured surface and knead in more flour for about 8 minutes or until its smooth and elastic.
5. Place the dough in a bowl sprayed with non stick spray then spray the top of the dough and cover with a towel. Let rise until double (this time will depend on room temperature, type and freshness of yeast). In this picture, the dough has doubled.
6. Punch down the dough (this is exactly what it says, deflate it) and cut into two. Shape each into a loaf and place in a loaf pan that has been greased (or sprayed with nostick spray). There is no need to spray the tops of these with nonstick spray this time. Let them rise again with a towel covering them. In this picture, the dough has doubled.
7. Bake at 375 degrees for 35 minutes or until they sound sort of hallow when tapped on the top.
8. Let them cool completely on a wire rack, then store or consume as desired!
I like this bread toasted with a bit of butter on it. It also makes for great PB&J sandwiches :o)