Oatmeal Molasses Bread
Soft, hearty, and brimming with rustic flavor, this Oatmeal Molasses Bread is the perfect blend of wholesome rolled oats and the deep, slightly sweet richness of molasses. With a tender crumb and irresistible aroma, this homemade bread is ideal for everything from morning toast to hearty sandwiches. The recipe combines classic bread-making techniques—like kneading by hand and two gentle rises—to create a perfectly textured loaf every time. Brown sugar adds a subtle sweetness, and boiling water softens the oats, infusing every bite with comforting flavors. Whether slathered with butter or used as a base for your favorite spreads, this simple yet satisfying bread is a must-add to your home baking repertoire. Plus, it’s easy to make and uses pantry staples, making it an accessible recipe for bakers of all levels searching for a wholesome twist.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Boiling water
- 2 tablespoons Unsalted butter
- 0.25 cup Molasses
- 2.25 teaspoons Active dry yeast
- 0.25 cup Luke-warm water
- 2 tablespoons Brown sugar (packed)
- 1 teaspoon Salt
- 3 cups All-purpose flour
- 1 tablespoon Vegetable oil or melted butter (for greasing)
Instructions
In a large mixing bowl, combine the rolled oats and boiling water. Stir to combine, then add the butter and let the mixture sit until lukewarm, about 10-15 minutes.
Dissolve the yeast in the luke-warm water and let it sit for 5 minutes until foamy.
Once the oat mixture has cooled to lukewarm, stir in the molasses, brown sugar, and salt.
Add the yeast mixture to the oat mixture and stir to combine.
Gradually add the flour, one cup at a time, stirring with a wooden spoon or mixing with your hands, until a soft dough forms. The dough should be slightly sticky but manageable.
Transfer the dough to a floured surface and knead for about 8-10 minutes, adding small amounts of flour as needed, until the dough is smooth and elastic.
Lightly grease a large mixing bowl with vegetable oil or melted butter. Place the dough in the bowl, turning it to coat the surface with oil. Cover with a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
Punch down the dough and transfer it back onto a lightly floured surface. Shape it into a loaf 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 30-45 minutes, or until it has risen about 1 inch above the edge of the pan.
Meanwhile, preheat the oven to 375°F (190°C).
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2413 mg | 105% | |
| Total Carbohydrate | 418.0 g | 152% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 87.3 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 2087 mg | 44% | |
*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.
