Molasses-Oatmeal Bread

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Servings: 2 Difficulty: Advanced
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A rich, dark, and hearty loaf with a tender crumb and deep molasses flavor
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This Molasses-Oatmeal Bread is a comforting classic that combines the deep, robust flavor of light molasses with the wholesome texture of quick rolled oats. The dough is enriched with eggs and shortening, resulting in a loaf that is incredibly tender yet substantial enough to stand up to hearty toppings. The crust develops a beautiful mahogany hue and a slight crispness, contrasting perfectly with the soft, chewy interior. It’s an excellent choice for weekend brunches, served warm with butter or jam, or sliced thick for sandwiches during the week. The aroma of baking molasses and yeast fills the kitchen, evoking a sense of home-style tradition. This recipe yields two loaves, making it perfect for sharing or freezing for later use. It pairs wonderfully with soups, stews, or simply as a standalone snack.

Molasses-Oatmeal Bread recipe image
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Molasses-Oatmeal Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 2005.7

Description

This Molasses-Oatmeal Bread is a comforting classic that combines the deep, robust flavor of light molasses with the wholesome texture of quick rolled oats. The dough is enriched with eggs and shortening, resulting in a loaf that is incredibly tender yet substantial enough to stand up to hearty toppings. The crust develops a beautiful mahogany hue and a slight crispness, contrasting perfectly with the soft, chewy interior. It&# 226;ÂÂs an excellent choice for weekend brunches, served warm with butter or jam, or sliced thick for sandwiches during the week. The aroma of baking molasses and yeast fills the kitchen, evoking a sense of home-style tradition. This recipe yields two loaves, making it perfect for sharing or freezing for later use. It pairs wonderfully with soups, stews, or simply as a standalone snack.

Ingredients

Directions

  1. In a large mixing bowl, combine 2 cups of the flour and the active dry yeast.
  2. In a saucepan, heat the water, 1 cup rolled oats, light molasses, shortening, and salt just until warm (115 to 120ðF) and the shortening is almost melted, stirring constantly.
  3. Pour the warm liquid mixture into the flour and yeast mixture.
  4. Add the 2 eggs to the bowl.
  5. Beat at low speed of an electric mixer for 1/2 minute, scraping sides of the bowl constantly.
  6. Beat for 3 minutes at high speed.
  7. Stir in as much of the remaining flour as you can mix in with a spoon.
  8. Turn the dough out onto a lightly floured surface.
  9. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic, about 3 to 5 minutes total.
  10. Shape the dough into a ball.
  11. Place in a lightly greased bowl; turn once to grease the surface.
  12. Cover and let rise in a warm place until double in size, about 1 1/2 hours.
  13. Punch down the dough; turn out onto a lightly floured surface.
  14. Divide the dough in half.
  15. Cover and let rest for 10 minutes.
  16. Grease two loaf pans.
  17. If desired, coat each pan with about 3 tablespoons rolled oats.
  18. Shape dough into loaves.
  19. Place loaves in the prepared pans.
  20. Cover and let rise until nearly double in size, 45 to 60 minutes.
  21. If desired, brush loaves with a mixture of egg white and 1 tablespoon water; sprinkle tops lightly with additional rolled oats.
  22. Bake in a 375ðF (191ðC) oven for 40 to 45 minutes.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 2005.7kcal
% Daily Value *
Total Fat 32.0g50%
Saturated Fat 9.3g47%
Cholesterol 93.2mg32%
Sodium 14933.7mg623%
Total Carbohydrate 372.7g125%
Dietary Fiber 19.1g77%
Sugars 28.6g
Protein 54.4g109%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve warm with honey butter, cream cheese, or preserves.

Optional: You can use additional quick oats and a beaten egg white for the topping if desired.

Ensure the liquid mixture is not too hot when adding to the yeast, or it may kill the yeast and prevent rising.

Store cooled bread in a plastic bag or airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: molasses, oatmeal, bread, yeast, homemade, baking, hearty, loaf, rolled oats, classic, comfort food, breakfast, brunch, flour, dough, oven, rustic, traditional, homestyle, carb, staple
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