Molasses Oat Bread
Elevate your bread-baking game with this Molasses Oat Bread—a wholesome, hearty loaf brimming with rustic charm and rich flavor. This recipe combines the nutty, chewy goodness of rolled oats with the deep, earthy sweetness of unsulphured molasses, delivering a bread that's as nutritious as it is satisfying. A blend of all-purpose and whole wheat flours ensures a soft yet sturdy texture, while a touch of butter and milk adds richness to every bite. Perfect for breakfast, sandwiches, or simply slathered with butter, this homemade bread is a comforting addition to any table. With easy-to-follow steps, including activating yeast and kneading the dough until it’s smooth and elastic, you'll create a bakery-worthy loaf that fills your kitchen with the irresistible aroma of freshly baked bread. Whether you're a seasoned baker or a curious beginner, this recipe is your gateway to enjoying warm, homemade bread at its finest. Keywords: Molasses Oat Bread recipe, homemade bread, wholesome bread, molasses loaf, oat bread.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Boiling water
- 0.5 cup Milk
- 0.25 cup Unsulphured molasses
- 2 tablespoons Unsalted butter
- 1 packet Active dry yeast
- 0.25 cup Warm water (110°F or 45°C)
- 1 teaspoon Granulated sugar
- 3 cups All-purpose flour
- 1 cup Whole wheat flour
- 1.5 teaspoons Salt
- 1 tablespoon Vegetable oil (for greasing)
Instructions
In a large bowl, combine the rolled oats and boiling water. Stir well, then let sit for 10 minutes to soften.
Add the milk, molasses, and butter to the oats mixture. Stir until the butter melts. Let the mixture cool to lukewarm.
In a small bowl, combine the warm water, active dry yeast, and sugar. Let sit for 5-10 minutes until the yeast is frothy and activated.
Add the yeast mixture to the cooled oat mixture. Stir well to combine.
In a separate large bowl, mix the all-purpose flour, whole wheat flour, and salt. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or dough hook attachment until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for 8-10 minutes, adding flour as needed, until the dough is smooth and elastic.
Lightly grease a large bowl with vegetable oil. Transfer the dough to the bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until doubled in size.
Punch down the dough and turn it out onto a floured surface. Shape it into a log and place it into a greased 9x5-inch loaf pan.
Cover the loaf pan with the kitchen towel and let the dough rise again for 30-40 minutes, or until it has risen slightly above the edge of the pan.
Preheat the oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the loaf from the pan and let it cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
2628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 3633 mg | 158% | |
| Total Carbohydrate | 473.2 g | 172% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 53.5 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 417 mg | 32% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 2436 mg | 52% | |
*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.
