Treacle Oat Bread

My mum tells me that when she was a girl they used to store a metal spoon under the house and would use it to sneak spoonfuls of the treacle (and horse pellets!!). Grandma never found out either!

Ingredients

90g rolled oats

1/2 cup treacle

5 tablespoons vegetable oil

1 teaspoon salt

1 1/2 cups boiling water

2 tablespoons dried active baking yeast

1/2 cup lukewarm water

125g wholemeal flour

750g bread flour

2 eggs

Method
1. Combine rolled oats, treacle, oil, salt and boiling water in a large bowl and allow to cool to about 40C.
 
2. In a small bowl, stir yeast into lukewarm water and set aside for about 10 minutes, until foamy.  

3. Add yeast to oat mixture and stir well. Add wholemeal flour, 1/2 of the bread flour and the eggs. Beat well.  
4. Gradually stir in enough of the remaining flour to make a soft dough. Turn dough out to a lightly floured surface and knead for about 10 minutes. Place in a well greased bowl with a lid on it. Put into the fridge and leave overnight.  

5. The next day, preheat oven to 190 degrees C. Punch down dough, form into loaves, then let rise until doubled.
 
6. Bake for about 40 minutes, depending on size, until loaves sound hollow when tapped. I get 3 large loaves and 4 mini loaves with this recipe.