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.
- 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
- 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.
- In a mixing bowl combine the remaining water, milk, butter, molasses, salt, 1 cup flour, and oats.
- Beat these ingredients together for a least a minute.
- Pour in the yeast mixture.
- 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.
- Knead the dough for 5 minutes.
- Place the dough in a greased and lidded container to rise for 1 1/2 – 2 hours or until doubled.
- Gently remove the dough from the container, and divide it in half.
- Roll a dough half out into an even rectangle the length of your loaf pan.
- Take one of the long sides of your dough rectangle and tightly roll the dough into a log.
- Pinch the dough seams together.
- A place your loaf into a greased loaf container, seams side down.
- Repeat with the second half of dough.
- 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.
- Preheat your oven to 350 F (~ 177 C).
- Sprinkle to tops of your loaves with some oats.
- Bake for 50-55 minutes.
- Remove the loaves from the pans and onto a cooling rack right after you pull them from the oven.