Oatmeal Loaf

This thick, hearty loaf tastes great alongside a bowl of soup or as the building blocks to tasty grilled sandwiches.

• 2 tbsp. active dry yeast
• ½ c. warm water
• 1¼ c. boiling water
• 1 c. old fashioned oats + 2 tbsp.
• ½ c. fancy molasses
• ⅓ c. room temperature butter
• 1 tsp. kosher salt
• 4-4½ c. bread flour
• 1 egg beaten and set aside
• 1 tbsp. hemp hearts

INSTRUCTIONS

1. Spray 2 9”x5” pans with cooking spray and line with parchment paper, set aside.
2. Combine the 1 cup of oats with the boiling water and set aside. The oats will absorb the water and soften. While the oats are softening, in the bowl of a stand mixer (dough hook on) combine the yeast with the warm water and the molasses.

1. In a large bowl, stir together the salt and the bread flour. Once the yeast has activated, pour in the oat/water combination.
2. Turn the stand mixer on low and slowly pour in the flour/salt mixture. Add in the butter and continue to mix.
3. Continue to mix the dough for 8-10 minutes on medium until the dough forms a ball and easily pulls away from the sides of the bowl.

1. Turn the dough out on a lightly floured surface and form it into 2 balls of dough.
2. In two lightly oiled bowls, separate the dough balls and cover each bowl with a damp dish towel or a piece of Saran wrap. Place the bowls in a warm area and let the dough rise for approximately an hour (The dough should double in size).
3. Punch down the dough and place the dough back in the bowl, cover again and let it rise for the second time, about 1 hour.

1. Preheat the oven to 375°F. Form each dough ball into a log and pop into the already prepared loaf pan.
2. Brush the top of each loaf with the beaten egg and sprinkle with the 2 tbsp. of oats and the 1 tbsp. of hemp hearts. Divide evenly amongst the 2 dough logs.
3. Bake the bread for 45-50 minutes until it is a deep golden brown and sounds hollow when tapped on with a knife.

Let cool for 15 minutes in the pan and finish cooling on a cooling rack.

Slice right away to enjoy or pop the loaf in the freezer for another day.