Molasses Oatmeal Bread
I don’t really eat sandwiches. I like them (mostly when piled high with bacon and guacamole) but don’t crave them and certainly don’t need another vehicle for bacon or guacamole. Like Strudel, I rarely buy store-bought bread (except the occasional Ezekiel Sprouted Grain), it leaves me disappointed.
Homemade bread is SO worth the effort!
The problem is I end up eating the whole loaf. This oatmeal bread recipe is no different BUT unlike some breads, I felt ZERO guilt about eating all of it! It’s quite possible the best sandwich bread I’ve ever made or eaten!!
Like I have said before, I wish this blog was a scratch ‘n’ sniff blog.
This bread smells amazing! It filled the house with a wonderfully sweet smell.
This bread tastes amazing! It’s super tender (especially with salted irish butter slathered all over it).
More importantly, this oatmeal bread was easy. I adapted this recipe from a Food52 recipe. I turned it into a one loaf recipe (the original is 4 loaves, I would eat four loaves of bread in no time flat) and cut the rise time. Always a risk to play around with the rise time of a recipe and it sometimes doesn’t bode well for me but this time it worked perfectly!Print
Molasses Oatmeal Bread
- Prep Time: 70 minutes
- Cook Time: 60 minutes
- Total Time: 2 hours, 10 minutes
- Yield: 1 loaf (about 10 slices) 1x
1 1/2 c. boiling water
1/2 c. molasses (I used Black Strap)
1 c. rolled oats
1/4 avocado oil
1 t. salt
1 packet active dry yeast
4 c. all-purpose flour
- Combine the boiling water, molasses and oats in a bowl of a stand-mixer and let sit until cool enough to add the yeast. I waited about 15 minutes.
- Add the yeast, oil, salt and flour and knead with the hook for about 5 minutes. The dough will still be slightly warm but won’t stick to the bowl anymore!
- Form into a small loaf and place in an oiled 9 x 5 inch loaf pan and cover with plastic wrap.
- Let sit in a slightly warm area for an hour.
- Pre-heat the oven to 350 degrees fahrenheit right before the hour rise time is up.
- Remove the plastic wrap and bake the loaf for 30 minutes, then turn off the oven and let the loaf still sit in the oven for another 30 minutes.
- Remove and let cool in the pan until completely cool. I let my loaf cool all day while I was at work.
- The bread removed easily from the pan. Slice and serve!
This entry was posted in baking, breads and tagged molasses, oatmeal, sandwich bread.