Oatmeal Molasses Bread Ii
Discover the comforting goodness of Oatmeal Molasses Bread II, a rustic homemade bread recipe that combines hearty rolled oats, rich molasses, and a touch of butter for a subtly sweet and earthy flavor. Perfect for both novice and experienced bakers, this bread features a soft, tender crumb and a golden crust that’s ideal for everything from morning toast to hearty sandwich creations. By blending a traditional bread-making technique with wholesome ingredients, including a warm oat mixture and active dry yeast, this recipe yields two beautiful loaves that rise to perfection. Whether enjoyed fresh out of the oven with a smear of butter or served alongside soups and stews, this bread is sure to become a beloved staple in your kitchen.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 2 cups Boiling water
- 2 tablespoons Unsalted butter
- 0.5 cup Molasses
- 1 teaspoon Salt
- 1 packet Active dry yeast
- 0.25 cup Warm water (110°F/45°C)
- 5 cups All-purpose flour
- 1 teaspoon Vegetable oil
Instructions
In a large mixing bowl, combine the rolled oats, boiling water, unsalted butter, molasses, and salt. Stir until the butter melts and the mixture is well combined. Let cool to lukewarm, about 10-15 minutes.
In a small bowl, dissolve the active dry yeast in warm water (approximately 110°F/45°C) and let it stand for 5-10 minutes, or until the mixture becomes foamy.
Once the oat mixture has cooled, stir in the yeast mixture.
Gradually add the all-purpose flour, one cup at a time, mixing well after each addition. Continue until a soft dough forms.
Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes, or until it becomes smooth and elastic.
Lightly grease a large bowl with the vegetable oil. Place the dough in the bowl, turning it so the surface is coated. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
Punch the dough down and divide it into two equal portions. Shape each portion into a loaf and place them into greased 9x5-inch loaf pans.
Cover the loaf pans with the kitchen towel and let the dough rise again for 30-45 minutes, or until the loaves double in size.
Preheat the oven to 375°F (190°C). Bake the loaves for 30-35 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
Remove the bread from the pans and cool on wire racks before slicing. Serve and enjoy!
Nutrition Facts
Calories |
3226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2438 mg | 106% | |
| Total Carbohydrate | 633.8 g | 230% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 120.8 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 461 mg | 35% | |
| Iron | 39.5 mg | 219% | |
| Potassium | 3474 mg | 74% | |
*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.
