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Molasses Oatmeal Bread
Melissa Hart

Molasses Oatmeal Bread

Oats keep this brown bread soft for several days, and molasses gives it color without making it cake. Let the boiling water cool the oats before adding yeast. If the bowl still feels hot against your palm, it is hot enough to weaken the rise.
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Prep Time 2 hours 30 minutes
Cook Time 40 minutes
Total Time 3 hours 10 minutes
Servings: 16
Ingredients Method

Ingredients
  

  • 1 1/2 cups old-fashioned rolled oats
  • 2 cups boiling water
  • 1/2 cup molasses
  • 4 tbsp unsalted butter
  • 2 1/4 tsp active dry yeast
  • 1/2 cup warm water at 105°F
  • 4 to 4 1/2 cups all-purpose flour
  • 2 tsp kosher salt

Method
 

  1. Combine the oats, boiling water, molasses and butter and cool the mixture to about 105°F.
  2. Stir the yeast into the warm water and let it stand for 8 minutes until foamy.
  3. Combine both mixtures, add 4 cups flour and the salt, and knead for 8 minutes, adding up to 1/2 cup more flour only until the dough clears the bowl.
  4. Cover and let the dough rise for 60 to 75 minutes until doubled.
  5. Divide it between 2 greased 9-by-5-inch loaf pans and rise for 35 minutes until the crowns sit 1 inch above the rims.
  6. Bake at 375°F for 35 to 40 minutes until the loaves sound hollow and reach 195°F inside, then cool completely before slicing.