Oatmeal Molasses Bread - Num's the Word
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Oatmeal Molasses Bread

Oatmeal Molasses Bread

If you asked both my daughter and myself what our FAVORITE thing to make was, we would both say “bread”. 

Our reasons differ for why bread is our favorite thing to make. 

For me, it’s all about the process.  I never use a bread machine and always make it from scratch. I love the way it makes my house smell.  I love the process of making bread.  And I love that I can pronounce every ingredient in my homemade breads. 

Simple, delicious and incredible fresh out of the oven slathered in butter.  Really is there anything better?  I think not.

My 3 year old on the other hand, loves to make bread for different reasons.  She LOVES to eat the dough.

And when I say loves to eat the dough, that would be the understatement of the year.  If given the chance, she’d eat an entire loaf in dough form.  Heck, I even save dough as a bribe for her to eat her dinner because to her, it’s better than any dessert I could ever make.

Not generally the item most 3 year olds are obsessed with.  And I’m ok with that.

This recipe is one of my favorites and has been requested by countless individuals who have received a loaf or two over the years.

If you’ve never had Oatmeal Molasses bread it is incredible.  Absolutely delicious with a little butter slathered on it or even toasted. And certainly worth making.  Don’t be scared of making your own bread.  If you love it, it will love you.

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Oatmeal Molasses Bread

Yield: 2 Loaves

Oatmeal Molasses Bread

Prep Time 30 minutes
Cook Time 45 minutes
Inactive Time 1 hour 45 minutes
Total Time 3 hours

Ingredients

  • 2 1/3 cups water
  • 1 cup old fashioned rolled oats, plus extra for topping loaves if desired.
  • 1/2 cup butter
  • 1/3 cup unsulfured molasses
  • 2 packages active dry yeast (or 5 teaspoons)
  • 5-6 cups all-purpose flour
  • 2 teaspoons sea salt

Instructions

In a small saucepan, bring the water to a boil. Put the oats into a heatproof bowl, and pour the water over the oats.
Add the butter and molasses, and let the mixture cool to warm.
In a stand mixer bowl, dissolve the yeast in the warm oat mixture and let stand 5 minutes.
Add 3 cups of the flour and the salt.
Place the bowl on the mixture, attach the dough hook, and knead on low speed.
Add remaining 2=3 cups flour as needed for the dough to come away from the sides of the bowl after a few minutes of kneading.
Continue to allow mixture to knead your dough for 5 - 7 minutes (or knead by hand).
Form dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free spot until it doubles in size, about 1 hour.
Butter two 9x5 inch loaf pans.
Punch down the dough and using a pastry scraper, scrape it out onto a clean work surface. Cut it in half with a sharp knife or bench scraper.
For each half, evenly flatten the dough with the heel of your hand. Roll the top third down onto itself and seal it y pushing it gently down with the heal of your hand.
Continue rolling and sealing the dough until you have an oval log. Place the logs, into the pans.
Cover loosely with a kitchen towel and let them rise in a warm draft free spot until the double in size, 45 - 60 minutes.
Position a rack in the middle of the oven, and preheat to 375*F
Mist the tops of the loaves with water. Sprinkle the tops with a generous handful fo oats.
Bake until they are golden brown and sound hollow when tapped on the top, 40-45 minutes. Carefully remove the loaves from the pans and let cool completely on a wire rack before slicing (if you can resist!)

Recipe: Williams-Sonoma Essentials of Baking Cookbook

 

Items recommended for this recipe include…

 

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24 thoughts on “Oatmeal Molasses Bread

  1. I made this today and it was delicious, I used sorghum instead of molasses. I am thinking this dough would make really tasty cinnamon rolls.

    • Dianne I’m so excited to hear that this turned out great for you! I’ve never thought to use it in cinnamon rolls, but that does sound tasty!

    • Judi, Bread flour has more gluten in it which is great for some breads, but this one doesn’t need it. If you only have Bread flour on hand, you can substitute it for the all purpose flour in this recipe but your bread may come out more dense. Hope this helps!

    • Hi Hannah! I’ve never thought to add apples or cinnamon to this bread. I’ve always loved it just the way it is. Apples will add moisture to the bread and change it completely. I’ve never had fruit in a yeast bread before (usually just quick breads) however if you were going to add them I’d roll your dough out like you would for cinnamon rolls, sprinkle it with your cinnamon and apple mixture, then roll it up like a cinnamon roll and put it in the pans to bake. This way you get an apple cinnamon swirl. If you were thinking of adding it to the batter, I just don’t even know how to adjust the recipe to handle the extra moisture. 🙁 Hope this helps. If you have success, please let me know! 🙂

  2. Is this supposed to be a very wet, sticky dough? I have probably ruined it because of course , and even knowing better I added more flour so I could try to knead it. I am waiting on my first rise right now. Please, any advice? It was a really wet dough! HELP!! Thanks so much. I may just have to throw it out and start over again. I love Oatmeal Bread but have never made it before.

    • Hi Bea! No it shouldn’t be super sticky. I’m sorry to not respond right away. Our website was under construction and I wasn’t allowed to respond to anything for a while. 🙁

      I hope it turned out!

  3. Thank you, this seems identical to a recipe I loved and made in my Vermont student days…now, 45 years later in CA, I can’t wait to make it again…

  4. Hey! My bread (and buns, I turned the second loaf into 6 burger buns) just came out of the oven! So good! ! I just moved and my stand mixer is in storage so I did everything by hand. Not hard at all! Even for a first timer like me! !!

    It is so good. My family is so pleased!

  5. I made this bread today for the first time. I used half all purpose flour, half bread flour because it happened to be what I had on hand. The bread turned out wonderful. I love the texture, moist and fine grained. I had worried that I might be over baking due to the darker dough coloring, but tried to account for the molasses, and that was the case. Turned out just great.

    • Jeanne, reviews like this make me so happy! Thank you so much for coming back with your suggestions and review! They are great for others to see! I hope you’ll try a few of out other recipes too!

    • Hi Sally! YES! Add the butter and molasses to the oats and hot water. The butter and molasses will met i the hot water and oats. I hope you give it a try, this is our favorite bread.

  6. I have tried SO MANY recipes to find a moist sandwich bread that doesn’t taste yeasty or dry out quickly. I finally found it. I LOVE this bread! The only changes I made (due to being flooded into my home during a really bad storm) were using quick cook oats, unbleached bread flour, and rapid rise yeast. This is the most amazing bread I have ever have ever made. Thank you so much for sharing it with us.

    • Hi Donna! This bread is pretty forgiving so I’m glad to hear your changes worked great! And I fully agree with you, BEST BREAD EVER. In fact I just made 6 loaves to take to my daughters school for the teachers for Easter and 2 loaves for my family because we can’t stop eating it! Thank you so much for leaving a comment and making my day!

  7. Baked this bread today, following the recipe exactly. It’s so good!! I’ll definitely be sharing w/my neighbors in the future because I can’t resist it w/butter. Btw, I don’t have a Kitchen Aid mixer, etc., but this was easily done by hand. Thanks a million!

    • CrazyNana! This is my go to bread for when I’m craving homemade bread as well as when I need to welcome to the neighborhood gift or something! I’m so glad that it was easy enough to make by hand and that it still turned out fantastic! Thanks for letting us know!

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