Part 8/10:
The next recipe uses oats in two ways: as a porridge and ground into flour, both providing a hearty base for an oat-molasses bread. The oat porridge combines rolled oats and boiling water, sweetened with molasses, and proofed with active dry yeast. Ground oats, or oat flour, offer a chewy, milky flavor that complements the whole wheat and bread flours to enhance moisture and texture.
This bread is shaped into a domed loaf, scored for aesthetic appeal, brushed with egg white, and sprinkled with rolled oats before baking at 400°F. The crust is crisp, and the crumb moist and flavorful—perfect for sandwiches or toast.