Nova Scotia Oatmeal Bread Recipes

Steps:

• Pour boiling water over the oats.
• Add butter or marg.
• Stir and allow to stand until cool.
• Add molasses and salt.
• Dissolve yeast and ginger in 1/2 cup warm water. Let stand 10 minutes.
• Add to oatmeal mixture, mixing well.
• Add whole wheat flour and wheat germ slowly, mixing well after each addition.
• Add enough white flour to make a stiff dough.
• Turn out onto a floured board and kneat until smooth and satiny.
• Place in a greased bowl.
• Cover and let stand til double in bulk (about one hour).
• Shape into 2 loaves and place in greased bread pans.
• Cover and let rise til double (about an hour).
• Bake 350F 50-60 minute until well browned.
• Unmold and cool on a rack.

Steps:

• In a large bowl, pour boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120°-130°, stirring occasionally., In another bowl, combine 3-1/2 cups flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Meanwhile, preheat oven to 375°. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

Steps:

• In small bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.
• Meanwhile, in large bowl, stir together remaining sugar, boiling water, rolled oats, butter and salt
• Till sugar is dissolved and butter is melted.
• Let cool to lukewarm.
• Stir in yeast mixture and eggs.
• With electric mixer, beat in 2 cups (500 ml) of the all-purpose flour and whole wheat flour.
• With wooden spoon, stir in enough of the remaining all-purpose flour to make soft dough.
• Turn out dough onto lightly floured surface;
• Knead until smooth and elastic, 8 to 10 minutes, adding enough of the remaining flour as necessary.
• Place in greased bowl, turning to grease all over.
• Cover with plastic wrap;
• Let rise in warm draft-free place until doubled in bulk, about 1 hour.
• Punch down dough; turn out onto lightly floured surface.
• Divide into 12 portions.
• Shape each into ball, stretching and pinching dough underneath to make tops smooth.
• Place 2 inches (5 cm) apart on greased baking sheets.
• Cover and let rise until doubled in bulk, 30 to 45 minutes.
• Topping: Brush with beaten egg; sprinkle with rolled oats.
• Bake in centre of 375°F ( 190°C) oven until roll sounds hollow when tapped on bottom, about 30 minutes. Remove from pans;
• Let cool on racks.