Emily Wilde’s Encylcopaedia of Faeries | Oatmeal Molasses Bread
Emily is a focused professor who prefers studying and reading over company. Hmmm... as a reader, 100 percent can relate.
She intends on investigating fae for her encyclopaedia; but Emily soon finds herself on a mission to free a village from the threats of the fae.
The characters are quirky and endearing, the cozy cottage feels are on high and the woodsy nordic village is charming. While I loved the vibes and the humour of this book, I felt like the storyline needed higher stakes for me to feel invested.
I wasn’t craving just any fresh bread, by the end of Emily Wilde Book 1...
“...it needed to be a warm hearty dark “Ljoslander” bread served with jams, cheese and a hot cup of tea. ”
This recipe is close to my heart, it’s one that my mom made often while I was growing up. I’ve adapted it over the years to work for my plant-based diet. The full recipe can be found at the link in our bio.
Oatmeal Molasses Bread
Ingredients
1 ½ cup large flake oats
½ cup cooking molasses
2 tsp kosher salt
¼ cup dairy-free margarine
1 Tbsp sugar
2 cup boiling water
½ cup oat milk
3 Tbsp unsweetened dairy-free yogurt
3 cup wholewheat flour
1 Tbsp instant yeast
2 ½ cup white flour, divided
Instructions
In the bowl of a stand mixer, add oats, molasses, salt, margarine, sugar and boiling water. Stir gently, then leave the oats to soften and leave the mixture to cool for 20 min. Next, add the milk and yogurt, stirring to combine. Check the temperature of your mixture, allowing it more time to cool if it is not yet lukewarm. I gave mine another 5 min, however, depending on the time of year and temperature of your house you may need more or less time for the mixture to get to lukewarm.
In a small bowl combine wholewheat flour and instant yeast. Stir this into the oat and molasses mixture. Stir until thoroughly combined. Add two cups of white flour and combine using the dough hook on the stand mixture. Add in the remaining flour 1-2 tablespoons at a time, mixing in between each. Not all of the remaining ½ cup may be needed. When the dough is pulling away from the sides and feels tacky to the touch with just a tiny bit of stickiness, stop adding flour, and let the mixer knead for 7 min.
Rest the dough for 10 minutes. Grease two bread pans. Divide the dough into two pieces and shape into loaves. Place the shaped dough into the prepared bread pans. Cover and let rise in a warm spot for 1 hour.
Preheat the oven to 375ºF for 35-40 min. When the internal temperature of the bread is 190ºF, remove from the oven and cool for 20 min in the pan on a wire rack.
After 20 minutes remove from the pan to cool completely. Slice when fully cooled and store in a sealed container.
Makes 2 loaves
Hi, I’m Beth! I’ve been inhaling books and baking from the time I learned to read…
