Norwegian Oatmeal Molasses Bread

• 2 cups boiling water
• 1 cup quick-cooking oats
• 1 package (1.4 ounce) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1/2 cup molasses
• 1 tablespoon canola oil
• 1 teaspoon salt
• 6 to 6-1/2 cups all-purpose flour
• 1 teaspoon butter, melted

1. In a bowl, pour boiling water over oats. Let stand until mixture cools to 110u0b0 to 115u0b0, stirring occasionally.
2. In a bowl, dissolve yeast in warm water. Add the molasses, oil, salt, oat mixture and 3 cups flour; beat until smooth. 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 bowl coated with cooking spray, turning once to coat top. Cove rand let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 1 hour.
4. Bake at 350u0b0 for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks. Brush with melted butter.

boiling water, oats, active dry yeast, warm water, molasses, canola oil, salt, flour, butter

Taken from www.tasteofhome.com/recipes/norwegian-oatmeal-molasses-bread/ (may not work)