A hearty and flavorful bread made with steel-cut oats and molasses, perfect for any meal.
Combine the steel-cut oats, molasses, butter, and salt in a large mixing bowl.
Ensure the butter is softened for easier mixing.
Pour the boiling water over the mixture and stir until combined.
Stir thoroughly to dissolve the molasses and butter.
Add 2 cups of the flour to the mixture and stir until smooth. Let it cool to room temperature.
Cooling prevents the yeast from being killed by the heat.
In a small bowl, mix the warm water and dry yeast. Let it sit until foamy.
Ensure the water is warm, not hot, to activate the yeast properly.
Combine the yeast mixture with the cooled oat mixture. Stir in the remaining flour gradually until a dough forms.
Add the flour slowly to avoid lumps.
Knead the dough on a floured surface until smooth and elastic. Place it in a greased bowl, cover, and let it rise until doubled in size.
A well-kneaded dough will spring back when pressed lightly.
Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Cover and let it rise again until doubled.
Ensure the loaf pan is well-greased to prevent sticking.
Preheat the oven to 375°F (190°C). Bake the bread for 40-50 minutes or until golden brown.
Tap the bread; a hollow sound indicates it's done.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Cooling fully ensures the bread slices cleanly.
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