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Trapper Bread

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  Sugar 1 Teaspoon
  Lukewarm water 1⁄2 Cup (8 tbs)
  Yeast envelope 1
  Boiling water 2 Cup (32 tbs)
  Butter 3 Tablespoon
  Rolled oats 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Molasses 1⁄2 Cup (8 tbs)
  Whole wheat flour 1 Cup (16 tbs)
  All purpose flour 4 Cup (64 tbs)
  Oil 2 Tablespoon

Preheat; oven to 200 °F (95 °C).
Place a saucepan filled with hot water on bottom rack.
Oil a cookie sheet.
Set aside.
In a small bowl, mix sugar, lukewarm water and yeast.
Let froth 15 minutes.
In a large bowl, pour boiling water, butter, rolled oats and salt.
Stir a little.
Fold in yeast.
Gradually add molasses, whole wheat flour and 2 cups (500 mL) all purpose flour until dough is smooth and sticky.
Flour a clean, even surface with 1 cup (250 mL) all purpose flour.
Spread dough.
Knead 10 minutes or so.
Once dough has fully absorbed flour, add remaining flour in 2 steps.
Dough is ready when it no longer sticks to fingers.
Transfer to cookie sheet.
Coat dough with oil.
Place on oven top rack.
Let rise 90 minutes or so.
Remove from oven.
Punch down dough.
Knead 5 more minutes.
Return to oven 20 minutes.
Oil 2 loaf pans measuring 9x5 inches (23 x 13 cm) or 12x3 1/2 inches (30.5 x 9 cm).
Remove dough from oven.
Divide in half.
Place in pans.
Set aside.
Remove water filled saucepan from oven.
Increase oven temperature to 375 °F (190 °C).
Return bread to oven.
Bake 1 hour or so.
Let stand 10 minutes before unmolding.

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Trapper Bread Recipe