Direct from Grandma Dorial, this bread is a huge family favorite. It’s dark and heavy and actually best when lightly toasted (with butter and homemade jam of course). I recommend putting it into the freezer already sliced for all of your toast emergencies – enjoy!
Place the following in your electric mixer;
1 T. salt AND 6 T. brown sugar
1/2 c. molasses AND 1 c. oatmeal
2 c. boiling water
Mix on low for a couple of minutes until well combined and then leave this mix to cool for a bit.
2 T. melted butter
3 c. flour (you will be needing up to about 5 cups of flour)
1 package (8 g) traditional active dry yeast
Continue mixing with the paddle until well combined then switch the paddle out for a dough hook. The dough will still be very sticky at this point.
Add flour as the mixer is running on low in half cup increments, making sure to mix well in between additions. I found a total of 4 and half cups to be perfect, but you may need up to 5 cups flour. Once the dough is ready, leave the mixer on to knead for a few minutes and then transfer the dough to a lightly greased, lightly covered large bowl and allow it to rise in a warm place to double which will take about 2 hours.
Punch the dough down and then divide it evenly into 2 parts. Shape each half into a loaf and place them into 2, 8 x 4 lightly buttered loaf pans. Leave the loaves in a warm place (lightly covered) to rise to double – this will take about an hour.
Preheat the oven to 325 and bake for 40 to 45 minutes. When the loaves come out of the oven, leave them in the pans for a few minutes before turning them out onto a rack to cool completely.