Oatmeal Molasses Bread

Oatmeal Molasses Bread is a winter staple around here.  This warm, hearty bread is easy to make, and the perfect complement to many a winter soup or stew.  The sweetness of molasses and the chewy, soft texture of the oats imparts a deeply satisfying and flavorful experience.  Enjoyable to the final crumb.

Oatmeal Molasses Bread

Recipe makes two loaves of bread.

Ingredients:img_6447

  • 1 cup warm Water
  • 6 tsp Dry Active Yeast
  • 1 tsp Sugar
  • 1  tbsp Flour + 2 cups Flour + 3 – 4 cups Flour
  • 2 Eggs
  • 1 cup Molasses
  • 1/2 cup Canola Oil + some Oil for greasing pans and bowls
  • 1 cup Buttermilk
  • 2 tsp Salt
  • 2 cups Old Fashioned Oats

Directions:

  1. Combine the warm water, yeast, sugar, and 1 tbsp of flour.
  2. Set them aside for about 10 minutes, or until the yeast starts to bubble and foam.
  3. Meanwhile, in a large bowl beat together the eggs, molasses, buttermilk, and oil.
  4. Beat in 2 cups of flour.
  5. Beat in the yeast mixture, and allow the mixture to relax for a few minutes until the yeast bubbles start to appear.
  6. Stir in the oats.
  7. Gradually, add in the remaining flour – 1/2 cup at a time until the dough starts to pull away from the sides of the bowl.
  8. The molasses tends to make the dough fairly sticky, and it can be very challenging to knead by hand.  It can be done, but you are in for a goopy and messy time.  Knead the dough by hand for about 10 minutes or until the dough has a nice bounce to it.  If you have a bread hook(s) use it, and knead the dough for about 4 minutes.
  9. Place the kneaded dough in a large greased bowl to rise for 1 1/2 hours, or until it has doubled in size.  Cover the bowl with a damp cloth to keep the dough moist while it rises, and set the dough in a warm spot – the yeast likes warmth.
  10. Grease 2 bread loaf pans.
  11. Divide the risen dough in half, and place a half in each greased pan.
  12. Allow the dough to rise in the pans for another hour, or until it has once again doubled.
  13. Preheat the oven to 350 degrees 20 minutes before baking.
  14. Bake the bread for 40 minutes.
  15. Allow the bread to cool fully before slicing.  The bread has a tendency to crumble if sliced while warm; although, there is something delightful about freshly baked, warm bead despite the crumbly mess.
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