Dark Molasses Oatmeal Bread
An Original Recipe by Not Quite Nigella
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1.5 cups boiling water
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1 cup quick rolled oats plus a tablespoon to sprinkle at end
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1/4 cup lukewarm water
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2 teaspoons instant dried yeast
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1 teaspoon sugar
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1/2 cup molasses
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3 - 3.5 cups bread flour (you can also use plain, all purpose flour or half regular half wholemeal flour)
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1 teaspoon salt
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oil to grease bowl
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1/2 egg beaten
Step 1 - Place the rolled oats and cover with boiling water. Stir to combine and allow to cool for about 10-15 minutes.
Step 2 - In a small bowl, add the lukewarm water and sugar and stir. Sprinkle the yeast over the top and allow to become foamy-about 10 minutes wait.
Step 3 - In the bowl of an electric mixer fitted with a dough attachment, place the molasses, three cups of the flour, oatmeal and yeast mixture and knead on lowest speed for about 3 minutes adding a bit more flour if necessary. Add the salt and continue kneading until you get an elastic texture. Grease a bowl (I just use the same bowl) and shape the dough into a ball. Turn the ball of dough in the bowl so that it is lightly coated in oil and cover the bowl with cling film. Leave for 1-1.5 hours in a draught free, warm place until at least doubled in size. I also place the bowl in another bowl of hot water to speed this up.
Step 4 - Line a baking tray with parchment or flour and punch the dough down and knead for another minute or so. Shape into a ball and place in the centre of the tray. Slash an X in the centre and allow to rise for another hour. In the meantime, preheat the oven to 180C/350F.
Step 5 - Brush the risen loaf with the beaten egg glaze and sprinkle with the remaining oatmeal flakes. Bake for 40-45 minutes. Allow to cool for twenty minutes or so before slicing and serving with butter and honey.