Molasses Oatmeal Bread

molasses oatmeal bread

StreuselI 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!

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Molasses Oatmeal Bread

  • Author: Streusel
  • 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


  1. 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.
  2. 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!
  3. Form into a small loaf and place in an oiled 9 x 5 inch loaf pan and cover with plastic wrap.
  4. Let sit in a slightly warm area for an hour.
  5. Pre-heat the oven to 350 degrees fahrenheit right before the hour rise time is up.
  6. 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.
  7. Remove and let cool in the pan until completely cool.  I let my loaf cool all day while I was at work.
  8. The bread removed easily from the pan.  Slice and serve!
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