Sweet Molasses Oatmeal Bread

Name: Sweet Molasses Oatmeal Bread
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Yield: 2 loaves, 10-12 serving(s)
Ingredients: 1 cup old fashioned oats; 2 cups water; 2 tablespoons active dry yeast; 1/3 cup warm water; 1/2 cup molasses; 2 1/2 teaspoons salt; 2 tablespoons oil; 2 eggs; 5 -6 cups all-purpose flour

Submitted by Leahs Kitchen

"Very good sweet bread. Perfect bread for around Christmas time or any time of the year. Makes good toast and would also be nice as french toast. Sometimes we use half whole wheat and half white that also makes it good, but suit yourself. This is a recipe from a friend."

Download

photo by laurenpie

Ready In:: 3hrs 30mins
Ingredients:: 9
Yields:: 2 loaves
Serves:: 10-12

ingredients

1 cup old fashioned oats
2 cups water
2 tablespoons active dry yeast
¹⁄₃ cup warm water
¹⁄₂ cup molasses
2 ¹⁄₂ teaspoons salt
2 tablespoons oil
2 eggs
5 -6 cups all-purpose flour

directions

Pour oats and water into a small saucepan and cook over medium high heat.
Stir until the oats soften and the water is absorbed (about 5 minutes).
Set aside to cool.
Dissolve the yeast in the warm water in a large bowl and let sit for about 5 minutes.
Add and mix molasses, salt oil eggs and cooled oatmeal.
Gradually stir in the flour until the dough begins to form itself into a ball.
Knead the dough on a floured surface for 5- 10 minutes or until it is smooth and elastic.
Place the dough into an oiled bowl and let rise for 1 hour or until double its size.
Punch down dough and divide it into loaves.
Place loaves into two well greased loaf pans and let them rise again for 1 hour or until doubled.
Heat oven to 375°F.
Bake loaves for 30-35 minutes or until medium brown on top and on the sides.
It is a good idea to be careful with this bread since it is delicate and can tear or stick if you try to remove it from the pans too soon.
Enjoy!

Questions & Replies

Got a question? Share it with the community!

Reviews

I need to try again.. the taste and texture were good, the loaf rose well and was beautifully shaped, sliced up great for sandwiches and toast. Only drawback was the dough was sticky enough to be a hinderance (for me) to work with. See my "tweak" notes.

laurenpie
I divided the recipe to make one loaf and used the bread machine to mix the dough. The bread has a soft texture, but sliced ok. It does have a slight sweet taste and was excellent served with flavored butter, yet still made terrific BLT sandwiches. The 5 yr old taste tester loved it & wanted more. I think it would make nice rolls too. Made for ZWT6.

Susie D
Terrific bread! I used a little less salt, since I'm cutting back on it as much as I can, but it tasted just fine. I only made one loaf - big mistake. Everyone loved it and now it's all gone. I was hoping to try it toasted tomorrow morning. I will make it regularly. Thanks for sharing the recipe. ZWT6.

Pesto lover

Tweaks

I used 2 cups regular flour and the balance was whole-wheat bread flour. Wanted it a little sweeter, plus was running low on molasses, so I used 1/2 cup honey and 1/4 cup molasses. I did NOT pre-soak to soften the rolled oats, as I prefer feeling them in the bread. Didn't work.. they were indetectable in the finished loaf. I loved the sweet taste. The texture was similar to a softer store-bought sliced sandwich bread. The dough was really sticky, and I ended up kneading in a LOT of additional flour (9 cups total?). I think I'll try it again with the following tweaks: 1) more rolled oats for a heavier texture, 2) less water for less sticky dough, 3) exactly as called for (sticky dough and all) to see if any improvement is worth the hassle of working with sticky dough. PS: From the same batch, I cooked one loaf in a pale aluminum pan, and the other in dark pan. Both cooked in the same oven, simultaneously for 30 minutes. The dark pan's loaf was over-cooked and dry, the light pan's loaf was perfect.

laurenpie