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2 cups (500 mL) rolled oats
2 tbsp (30 mL) salt
½ cup (125 mL) canola oil
4 cups (1 L) boiling water
1 cup (250 mL) molasses
7½ cups (1.875 L) flour
1 tbsp (15 mL) quick rise instant yeast


Makes 3 loaves

In a large bowl, combine oats, salt and oil. Add water and stir well. Let sit for 15-20 minutes.

Add molasses and 2 cups of the flour; mix well, then add yeast and stir in well. Add remaining flour gradually, until mixture becomes firm.

When dough is too stiff to stir with a mixing spoon, turn out onto a well-floured surface and knead in any remaining flour; continue to knead until dough is slightly sticky.

Place in greased bowl and let rise 2-2.5 hours in a warm spot. When doubled in size, punch down and divide dough into three loaves.

Let rise until doubled again, about 1-1.5 hours. Bake at 350°F (180°C) for 35 minutes. Turn out onto a cooling rack. Serve warm, with a little butter!

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