Description
Oatmeal Molasses Bread is a hearty, rustic loaf combining the richness of molasses with the wholesome goodness of oats. Perfect for breakfast, sandwiches, or as a side, this bread offers a deep, comforting flavor ideal for fall and winter.
Ingredients
Scale
- 1 ½ cups old-fashioned rolled oats
- 1 ¼ cups warm water
- 2 tablespoons molasses
- 2 tablespoons unsalted butter, softened
- 1 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 2 teaspoons instant yeast
- 3 cups all-purpose flour (you can substitute part with whole wheat flour for a denser bread)
- 1 tablespoon honey (optional, for extra sweetness)
- 1 tablespoon melted butter, for brushing on top of the loaf (optional)
- Extra oats, for sprinkling on top of the bread before baking (optional)
Instructions
- Prepare the Oats: In a medium bowl, combine the rolled oats and warm water. Stir in the molasses, butter, salt, and cinnamon (if using). Let the mixture sit for about 10 minutes so the oats soften and absorb the water.
- Activate the Yeast: In a small bowl, combine the instant yeast with a little bit of warm water (about ¼ cup) and a pinch of sugar. Let it sit for about 5 minutes, until it becomes frothy.
- Mix the Dough: Add the activated yeast mixture to the oat mixture and stir to combine. Gradually add the all-purpose flour, about 1 cup at a time, stirring after each addition. Once the dough starts to come together, knead it on a lightly floured surface for about 8–10 minutes, until it’s smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
- Let the Dough Rise: Form the dough into a ball and place it in a lightly greased bowl. Cover it with a clean kitchen towel and let it rise for 1 hour, or until it doubles in size.
- Shape the Dough: Once the dough has risen, punch it down to release the air. Transfer the dough to a lightly floured surface and shape it into a loaf. Place the loaf in a greased 9×5-inch loaf pan, and cover it again with a towel. Let the dough rise for another 30–45 minutes, or until it has risen just above the top of the pan.
- Bake the Bread: Preheat your oven to 375°F (190°C). Before baking, brush the top of the loaf with melted butter and sprinkle with extra oats for a decorative touch. Bake for 30–35 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom. If the top of the bread is browning too quickly, cover it loosely with aluminum foil during the last 10 minutes of baking.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 5 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Notes
- Allow the dough to rise properly to achieve a soft, light loaf.
- Make sure the yeast is fresh and froths up when activated.
- The butter and other ingredients should be at room temperature to ensure proper mixing.
- Consider adding chopped nuts (walnuts, pecans) or seeds (sunflower or pumpkin) for extra texture.
- This bread can be stored in an airtight container for 3–4 days at room temperature or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 9g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg