Colonial Oat Bread
Rustic and hearty, Colonial Oat Bread brings a taste of history to your table with its wholesome blend of old-fashioned rolled oats, molasses, and whole wheat flour. This artisanal bread boasts a soft, tender crumb and a subtly sweet flavor, thanks to the addition of brown sugar and rich molasses. Infused with the nutty aroma of oats and made using a straightforward kneading and rising process, this recipe is perfect for both beginner and seasoned bakers. Serve it warm with a pat of butter, or use it as a base for sandwiches to elevate your everyday meals. With its golden crust and nostalgic charm, this homemade bread is a timeless classic that’s as satisfying to make as it is to eat. Perfect for brunches, dinner sides, or a hearty snack, Colonial Oat Bread is sure to become a go-to recipe in your kitchen.
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1.5 cups Boiling water
- 2 tablespoons Unsalted butter
- 0.25 cup Molasses
- 0.25 cup Brown sugar
- 2 teaspoons Salt
- 1 packet Active dry yeast
- 0.25 cup Warm water (about 110°F/43°C)
- 3.5 cups All-purpose flour
- 1.5 cups Whole wheat flour
- Nonstick cooking spray or additional butter
Instructions
In a large mixing bowl, combine the rolled oats and boiling water. Stir to moisten the oats, then let the mixture sit for 10 minutes to soften.
Add the unsalted butter, molasses, brown sugar, and salt to the oat mixture. Stir until the butter has melted and the ingredients are well incorporated. Let the mixture cool to lukewarm.
In a small bowl, dissolve the active dry yeast in the warm water. Let it sit for 5-10 minutes until it becomes foamy and activated.
Once the oat mixture has cooled, stir in the activated yeast mixture.
Gradually add the all-purpose flour and whole wheat flour to the wet ingredients, stirring after each addition, until a soft dough forms.
Turn the dough out onto a lightly floured surface. Knead by hand for about 8-10 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for about 5-6 minutes.
Place the dough in a large, lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
Punch down the dough and divide it into two equal portions. Shape each portion into a loaf and place them into two greased 8.5x4.5-inch loaf pans.
Cover the loaf pans with a towel and let the dough rise again for about 30-40 minutes, or until it has risen just above the tops of the pans.
Preheat your oven to 375°F (190°C).
Bake the loaves for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the loaves from the pans and allow them to cool on a wire rack for at least 20 minutes before slicing and serving.
Nutrition Facts
Calories |
3036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 4784 mg | 208% | |
| Total Carbohydrate | 603.0 g | 219% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 98.7 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 2842 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
