Pilgrim Bread
Warm, wholesome, and packed with rustic charm, Pilgrim Bread is the perfect balance of hearty and sweet, making it an ideal choice for any meal. This homemade loaf combines the nutty richness of whole wheat flour, the comforting texture of rolled oats, and subtle sweetness from honey and molasses. The dough is kneaded to perfection, left to rise until beautifully airy, and baked to a golden crust, which can be finished with a sprinkling of oats or seeds for a decorative touch. With its blend of earthy flavors and a soft, tender crumb, Pilgrim Bread pairs wonderfully with soups, stews, or simply a smear of butter and jam. Easy to make and irresistibly delicious, this bread is a delightful addition to your baking repertoire, perfect for both special occasions and daily family dinners.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1 cup All-purpose flour
- 1 cup Rolled oats
- 1.5 cups Warm water (110°F/43°C)
- 1 packet Instant yeast
- 1.5 teaspoons Salt
- 3 tablespoons Honey
- 2 tablespoons Molasses
- 2 tablespoons Unsalted butter, melted
- 2 tablespoons Optional: Rolled oats or seeds for topping
Instructions
In a large mixing bowl, combine warm water and honey, then sprinkle the instant yeast over the top. Let sit for 5-10 minutes until the yeast is bubbly and activated.
Add the molasses, melted butter, rolled oats, and salt into the bowl. Stir to combine.
Gradually mix in the whole wheat flour and all-purpose flour, one cup at a time, until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes on medium speed.
Place the kneaded dough into a lightly greased bowl and cover with a clean kitchen towel. Allow it to rise in a warm, draft-free place for 1.5 hours, or until doubled in size.
Punch down the dough and shape it into a loaf. Place it into a greased 9x5-inch loaf pan. If desired, sprinkle rolled oats or seeds on top and lightly press them into the dough.
Cover the loaf with the towel again and let it rise for another 30-40 minutes, until it has risen just above the edge of the pan.
Preheat your oven to 375°F (190°C). Bake the bread for 35-40 minutes, until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3584 mg | 156% | |
| Total Carbohydrate | 499.5 g | 182% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 83.7 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 2680 mg | 57% | |
*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.
