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.

Ingredients

Scale

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

Instructions

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.
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.
Combine Ingredients: Add the dissolved yeast mixture, molasses, and salt to the oatmeal mixture and stir well to combine all ingredients evenly.
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).
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.
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.
Preheat Oven: About 30 minutes into the final rise, preheat your oven to 375 degrees Fahrenheit to ensure it’s ready for baking.
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.
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