Whole Wheat-Oatmeal Molasses Bread

1 cup old-fashioned rolled oats 1 Tablespoon dry yeast
2 cups hot coffee ½ cup warm water
1 tablespoon butter 1 pinch sugar
½ cup molasses 2 ½ cups unbleached white flour
1teaspoon salt 2 ½ cups whole wheat flour

Combine the first five ingredients in a large mixing bowl. Let stand for ½ hour, stirring twice during that time.

Dissolve yeast and sugar in water using a fork. Let stand for 5 minutes or until slightly foamy.

Combine flour with all other ingredients in a large mixer bowl. Mix for 3-5 minutes, adding more flour if the dough is too sticky. Knead 3-5 minutes more. When finished, the dough will be slightly sticky to the touch.

Shape dough into a ball. Place in lightly greased bowl and cover with a dish towel or plastic wrap. Place in a warm spot and let rise for 60 minutes or until twice its size. Punch down and knead for 1 minute. Divide into two equal parts, shaping each into loaves. Score each loaf diagonally.

Place each in a lightly greased bread pan. Place in a warm spot again to rise to double size. Lightly brush the loaf tops with egg wash for a glossy finish (using 1 egg yolk with 1 tablespoon water). Sprinkle with rolled oats. Bake in a preheated over at 375 degrees for 35 to 45 minutes, until a hollow sound is heard when loaves are gently tapped. Remove bread from pans and let cool on a rack.

This is a specialty bread served at the Orcas Hotel on Orcas Island. The recipe is from the “Washington Cook Book” by Janet Walker (1996).