Old Fashioned Porridge Bread


3 cups boiling water
2 cups rolled oats
1/4 cup shortening
2 tsp sugar
1 cup lukewarm water
2 tbsp active dry yeast
2/3 cup molasses
2 tsp salt
4 cups whole wheat flour
4 cups white flour


Pour boiling water over rolled oats and shortening.
Stir until shortening melts and let sit for 20 minutes stirring occasionally.
Dissolve sugar and yeast in lukewarm water.
Let stand 10 minutes, then stir briskly.
Add oat mixture the molasses, salt and yeast mixture and stir well.
Mix in whole wheat flour.
Add white flour, one cup at a time, mixing well.
Turn out on floured board and knead 8 – 10 minutes.
Shape into three loaves and place in greased pans.
Grease top of loaves.
Cover and let rise 2 hours in a warm place. This is the only rising time for the bread.
Bake 350 for 40-45 minutes until done. To test tap on top of loaves and if it sounds hollow bread is ready to remove from oven.
Remove immediately from pans and cool on racks. If bread is difficult to remove from pan, slide butter knife around the inside of the pan.


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