1 cup cooked oatmeal (I make some ahead for breakfast and save out 1 cup and let cool)
1 package yeast
½ cup warm water
1-2 tablespoons dark molasses
1 teaspoon salt
2 tablespoon butter, melted and cooled a little
4-4 1/2 cups flour (you can do a mixture of flours- wheat, white, spelt)
Put warm water in a bowl and add yeast to proof for 5 minutes.
In a mixing bowl put in the molasses, butter, oatmeal and mix slowly with dough hook in your mixer. Add yeast and 2 cups flour and mix. Slowly add rest of flour and salt, mix for at least 5 minutes, until dough forms a ball. Let set 5 minutes and then mix again for 1 minute.
Dough should be soft and slightly tacky. If clumps of dough stick to your hands can knead in a little more flour, but keep dough a little sticky.
You can knead this by hand if you don’t have a mixer with a dough hook. Knead for about 10 by hands.
Grease a bowl and let dough rise in it for 1-2 hours, until double.
Punch down, form 2 loaves and put in 2 separate greased loaf pans (8 ½” x 5” pans).
Put in pre-heated oven at 350˚ for 30-35 minutes or until toothpick comes out clean, or until internal temperature reaches 190˚.
Makes 2 loaves. I made mine into round loaves.