Oatmeal molasses bread take two – this is the second oatmeal molasses bread recipe I have posted.  I wasn’t happy with the first recipe, so I decided to try something else.  This recipe is less dense and moister then the last recipe with a rich molasses flavor and a chewy oatmeal texture.  It just keeps getting better and better.

Recipe makes two loaves of bread.

Ingredients:

• 1/4 cup + 1/2 cup warm Water
• 1 tbsp dry active Yeast
• pinch of Sugar
• 1 1/2 cups warm Milk
• 3 tbsp melted Butter
• 1/2 cup Molasses
• 1 1/2 cups Oats
• 1 tbsp Salt
• 4.5 – 5 cups Flour

Directions:

1. Combine the yeast with 1/4 cup warm water and a pinch of sugar.  Set aside for about 10 minutes, or until the yeast mixture is frothy.
2. In a mixing bowl combine the remaining water, milk, butter, molasses, salt, 1 cup flour, and oats.
3. Beat these ingredients together for a least a minute.
4. Pour in the yeast mixture.
5. Continue to beat the dough adding 1/2 cup of flour at a time, until the dough pulls away from the sides of the bowl.
6. Knead the dough for 5 minutes.
7. Place the dough in a greased and lidded container to rise for 1 1/2 – 2 hours or until doubled.
8. Gently remove the dough from the container, and divide it in half.
9. Roll a dough half out into an even rectangle the length of your loaf pan.
10. Take one of the long sides of your dough rectangle and tightly roll the dough into a log.
11. Pinch the dough seams together.
12. A place your loaf into a greased loaf container, seams side down.
13. Repeat with the second half of dough.
14. Cover the pans with plastic wrap, and allow your dough to rise for another hour, until it has once again doubled and has risen above the edges of your pan.
15. Preheat your oven to 350 F (~ 177 C).
16. Sprinkle to tops of your loaves with some oats.
17. Bake for 50-55 minutes.
18. Remove the loaves from the pans and onto a cooling rack right after you pull them from the oven.