Oatmeal Molasses Bread Recipe

Introduction

This Oatmeal Molasses Bread is a comforting and flavorful homemade bread perfect for breakfast or sandwiches. Made with quick oats and rich blackstrap molasses, it offers a soft crumb with a slightly sweet, complex taste. Baking this bread fills your kitchen with an irresistible aroma that’s sure to please family and friends.

Ingredients

• 2 cups boiling water
• 1 cup quick-cooking oatmeal
• 1 1/2 tablespoons butter
• 1 tablespoon active dry yeast
• 1/2 cup warm water (110 degrees)
• 1/2 cup molasses (blackstrap preferably)
• 2 teaspoons salt
• 4 1/2 – 5 cups unbleached all-purpose flour

Instructions

1. Step 1: In a large mixing bowl, pour the boiling water over the oatmeal and butter. Stir and let it stand for 30 minutes to soften.
2. Step 2: In a small bowl, sprinkle the yeast over the 1/2 cup of warm water and let it dissolve for 5 to 10 minutes until frothy.
3. Step 3: Add the dissolved yeast, molasses, and salt to the oatmeal mixture. Stir well to combine.
4. Step 4: Using a paddle attachment on low speed, gradually add 4 1/2 cups of flour, one cup at a time, until you get a kneadable dough that is still slightly sticky.
5. Step 5: Switch to the dough hook attachment and knead on medium speed for about 7 minutes until the dough is smooth and elastic. Add small pinches of flour as needed until the dough just begins to pull away from the sides of the bowl but remains sticky.
6. Step 6: Transfer the dough to a large oiled bowl. Turn the dough to coat it with oil, cover with a clean cloth, and let it rise in a warm place until doubled in size, about 1 1/2 hours.
7. Step 7: Punch down the dough and divide it in half. Shape each portion into a loaf and place them into two greased 9 x 5 inch loaf pans. Cover and let rise until doubled, about 40 minutes.
8. Step 8: About 30 minutes into the final rise, preheat your oven to 375 degrees Fahrenheit.
9. Step 9: Bake the loaves for approximately 30 minutes until the crust is golden and an instant-read thermometer inserted into the center reads 190 degrees. Remove from pans and cool on a wire rack before slicing.

Tips & Variations

• For a milder flavor, use regular molasses instead of blackstrap.
• Use instant yeast by reducing the amount by 25% and mixing directly with the flour—no need to dissolve first.
• Keep your rising dough in a warm spot or gently warmed (around 80°F) oven to ensure a good rise.
• For mini loaves, divide dough into smaller portions and reduce baking time to about 10 minutes.

Storage

Store the bread wrapped at room temperature in a bread box or airtight container for up to 3 days. For longer storage, slice and freeze the bread in a sealed bag for up to 3 months. To reheat, toast slices or warm them in a 350°F oven for 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular molasses instead of blackstrap?

Yes, regular molasses will give the bread a milder, sweeter flavor compared to the more intense, slightly bitter taste of blackstrap molasses.

How do I know if my water is the right temperature for yeast?

Your water should be between 100 to 110 degrees Fahrenheit. Too hot water can kill the yeast, while cooler water may slow fermentation. Using a kitchen thermometer is the best way to check.

Oatmeal Molasses Bread Recipe

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★★★★★

4.8 from 67 reviews

• Author: Hugo
• Total Time: 2 hours 45 minutes
• Yield: 2 loaves 1x

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Description

This Oatmeal Molasses Bread recipe delivers a soft, fluffy, and richly flavored bread with a dark crust, sweetened with blackstrap molasses and enriched with quick-cooking oatmeal. Perfect for breakfast toast, sandwiches, or alongside your favorite spread, it combines wholesome ingredients and traditional bread-making techniques for a delicious homemade treat.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 cups boiling water
• 1 1/2 tablespoons butter
• 1/2 cup warm water (110 degrees Fahrenheit)
• 1/2 cup blackstrap molasses

Dry Ingredients

• 1 cup quick-cooking oatmeal
• 1 tablespoon active dry yeast
• 2 teaspoons salt
• 4 1/2 – 5 cups unbleached all-purpose flour

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Instructions

1. Soak Oatmeal: In a KitchenAid mixing bowl, pour the boiling water over the oatmeal and butter. Let the mixture stand for 30 minutes to allow the oatmeal to soften and absorb the liquid.
2. Bloom Yeast: In a small bowl, sprinkle the active dry yeast over the lukewarm water and let it dissolve for 5 to 10 minutes until foamy, signaling active yeast.
3. Combine Ingredients: Add the dissolved yeast mixture, molasses, and salt to the oatmeal mixture and stir well to combine all ingredients evenly.
4. Add Flour and Knead: Using a KitchenAid paddle attachment on low speed, gradually stir in flour one cup at a time until the dough is kneadable but still somewhat sticky. Switch to the dough hook and knead on power 4 for about 7 minutes until the dough becomes smooth, elastic, and just starts to clean the sides of the bowl, adding extra pinches of flour as needed (about 6-8 pinches).
5. First Rise: Transfer the dough to a large oiled bowl, turning the dough to coat it with oil. Cover with a clean cloth and let it rise in a warm spot until doubled in size, approximately 1 1/2 hours.
6. Prepare Loaves: Punch the risen dough down to release air. Divide the dough in half using a bench knife for ease. Oil two 9 x 5 inch loaf pans and shape each half into a loaf. Place the loaves in the pans, cover, and let them rise again until doubled in bulk, about 40 minutes.
7. Preheat Oven: About 30 minutes into the final rise, preheat your oven to 375 degrees Fahrenheit to ensure it’s ready for baking.
8. Bake Loaves: Bake the bread loaves in the preheated oven for about 30 minutes or until the crust is crusty and an instant-read thermometer inserted into the center reads 190 degrees Fahrenheit.
9. Cool Bread: Remove the loaves from the pans and place them on a wire rack to cool completely before slicing and serving.

Notes

• Use blackstrap molasses for a darker, more complex flavor; regular molasses can substitute but yields a milder taste.
• If using quick rising (instant) yeast, reduce the quantity by 25% and mix directly with water without proofing.
• Ensure water for yeast is between 100 and 110 degrees Fahrenheit to avoid killing the yeast.
• Keep the dough sticky for better texture; avoid adding too much flour.
• For smaller loaves, divide dough into 6-8 mini loaves and reduce baking time to about 10 minutes.
• Allow dough to rise in a warm environment to encourage proper fermentation and rising.
• Punching down dough deflates and redistributes yeast for a better crumb structure in the final bread.

• Prep Time: 35 minutes
• Cook Time: 30 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: Oatmeal bread, molasses bread, homemade bread, blackstrap molasses bread, breakfast bread, sandwich bread