This rustic Shirley’s Bread is a comforting, old-fashioned loaf that highlights the earthy flavors of whole grains. Made with quick oats and bran flakes, this bread offers a dense, satisfying texture and a deep, caramel-like sweetness from the molasses. The combination of warm water, yeast, and melted shortening creates a tender crumb that holds up well to slicing. It pairs beautifully with morning coffee as a toast or serves as a hearty side to soups and stews. Ideal for those seeking a wholesome, vegan-friendly bread option, this recipe uses simple pantry staples to deliver a homemade taste that is both nourishing and delicious.
Shirley’S Bread
Description
This rustic Shirley's Bread is a comforting, old-fashioned loaf that highlights the earthy flavors of whole grains. Made with quick oats and bran flakes, this bread offers a dense, satisfying texture and a deep, caramel-like sweetness from the molasses. The combination of warm water, yeast, and melted shortening creates a tender crumb that holds up well to slicing. It pairs beautifully with morning coffee as a toast or serves as a hearty side to soups and stews. Ideal for those seeking a wholesome, vegan-friendly bread option, this recipe uses simple pantry staples to deliver a homemade taste that is both nourishing and delicious.Ingredients
Directions
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In a large bowl, combine the quick oats and bran flakes. Pour the boiling water over the mixture, stir well to combine, and let stand until cooled to room temperature, about 20-30 minutes.
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In a small bowl, dissolve the dry yeast in 1 cup of the warm water. Let stand for 5-10 minutes until foamy.
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To the cooled oat and bran mixture, add the remaining 1 cup of warm water, salt, molasses, and melted shortening. Beat vigorously with a spoon or mixer until the mixture is very smooth and uniform.
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Stir in the dissolved yeast mixture until fully incorporated.
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Gradually add the flour, one cup at a time, mixing well after each addition. Continue adding flour until the dough forms a firm, slightly sticky ball that pulls away from the sides of the bowl.
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Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be firm but not hard.
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Place the dough in a lightly greased bowl, turning to coat the top. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
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Punch down the dough to release air bubbles. Divide the dough in half and shape into two loaves. Place each loaf into a greased 9x5-inch loaf pan.
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Cover the pans loosely and let the loaves rise again until they double in size and crown slightly above the rim, about 45-60 minutes.
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Preheat the oven to 375F (190C). Bake the loaves for 35-45 minutes, or until the tops are golden brown and the bottom sounds hollow when tapped.
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Remove from pans immediately and cool on wire racks before slicing.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1292.2kcal
- % Daily Value *
- Total Fat 40.1g62%
- Saturated Fat 12.0g60%
- Cholesterol 0.0mg0%
- Sodium 2000.0mg84%
- Total Carbohydrate 215.8g72%
- Dietary Fiber 17.7g71%
- Sugars 60.1g
- Protein 29.5g59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
