Roti Molase Oatmeal

Instructions

1. Place the oats and butter in a large bowl and pour two cups of boiling water over top. Let rest for 1 hour to allow the oats to soften.
2. In a small bowl, soak the yeast in 1/2 cup of warm water for 5 minutes. Add the molasses, salt, and dissolved yeast to the bowl of soaked oats. Stir to combine.
3. Stir in two cups of whole wheat flour. Begin adding the all-purpose flour, 1/2 cup at a time, until you can no longer stir it with a spoon.
4. Turn the dough out onto a floured surface and continue to knead in all-purpose flour until you have a soft, pliable, not sticky ball of dough. You want to knead for at least 5 minutes to properly develop the gluten and you should have added about 6 cups of flour total (whole wheat and all-purpose). The dough may be slightly tacky due to the sticky molasses, but it should not be super sticky.
5. Place the ball of dough in an oiled bowl, loosely cover, and let rise until double (1.5 hours). Punch the dough down, divide into two, and shape into loaves. Place the loaves in oiled bread pans, loosely cover and let rise until they are about 1-2 inches above the rim of the pan (another 1.5 hours).
6. Preheat the oven to 375°F. Bake the risen loaves for 35-40 minutes or until deep brown on the surface. Turn the loaves out of the bread pans and onto a wire cooling rack. Let the loaves cool completely before slicing!