Molasses Oat Bread

I started making this bread and had everything almost ready to put together. When it was time for the yeast to do it's thing, it only gave off some half-hearted bubbles. I wanted the bread BAD! I did not want to run to the store. So, I took a chance and threw in some beer and baking powder, hoping they would perk up the yeast and get it going?This was a total shot in the dark, but when the dough came together, it tasted so good and seemed to have that give and lightness that bread dough should if it is behaving. I said a prayer to the bread rising Gods as I set it aside to rise. Will it actually get happy and lift itself?

Yes!!! I don't know if the yeast was actually fine but just taking its time or if the beer and baking powder actually worked? But, it turned out great!!! Yummy!

Oatmeal Molasses Bread
Yields 2 loaves

1 c. water or almond milk
1/2 c. steel-cut oats
1 T. butter
3/4 t. salt

Mix together in a medium saucepan and cook as for oatmeal. Set aside until completely cool stirring occasionally.

2 packets dry active yeast
1/4 c. warm water
1/2 c. room temperature almond milk
1/3 c. molasses

1/4 c. sucanat
2 1/2 c. unbleached flour

1 cup rolled oats

1 cup oat flour

1/2 cup spelt flour

(1/2 bottle of Guinness beer)

(3/4 Tbsp. baking powder)

oats for top of bread

butter for brushing over bread before baking

Mix together the yeast and the warm water in a large bowl. Let stand for five minutes, then mix in the cooled oatmeal. Add in the room temperature almond milk and the molasses, mixing until well blended. Stir in the flour - you may need to adjust the amounts. The dough should be slightly tacky, but not sticky.
Once the dough comes together, knead for approximately 15 minutes. Form into a ball and transfer to an oiled bowl, turning once to coat. Cover with plastic wrap and set someplace warm.
Let the dough rise for 1 to 1 1/2 hours, until doubled in size.
Punch down and knead briefly.
Let rest for 30 minutes. Divide the dough, and form into two loaves. If you are making the bread in loaf pans, put the dough into the greased pans, seam side down. If you are making free-form loaves, set the loaves onto a greased or parchment-lined baking sheet, allowing space for them to expand.
Cover with oiled plastic wrap, and set someplace warm to rise for another 1 to 1 1/2 hours.
Preheat your oven to 375*F.

Brush tops of loaves with melted butter then sprinkle with rolled oats.
Slash loaves just before they go into the oven. Bake for 40-45 minutes.
Let the loaves cool for about 30 minutes before slicing into them... if you can handle waiting.