Recipes // Appetizers // Oatmeal Molasses Bread

Oatmeal Molasses Bread


By Rick Browne


  • 2 cups cold water, plus 1⁄2 cup
  •   warm (105° to 115°F) water
  • 1 cup quick-cooking oats

  • 11⁄2 tablespoons unsalted butter,
  •   plus more for serving

  • 1 package active dry yeast
  • 1⁄2 cup dark molasses (not blackstrap)
  • 2 teaspoons salt

  • 4 2⁄3 cups all-purpose flour


  1. In a small saucepan, bring the 2 cups water to a boil. Remove from the heat and stir in the oats and the 11⁄2 tablespoons butter. Let stand for 1 hour.
  2. In a large bowl, sprinkle the yeast over the 1⁄2 cup warm water and let stand until foamy, about 5 minutes. Stir until dissolved. Stir in the molasses, salt, and the oatmeal mixture. Stir in the flour, 1⁄2 cup at a time, to make a stiff dough. Transfer to a floured board and knead for 8 minutes, or until elastic, adding more flour if needed to prevent sticking.
  3. Place the dough in an oiled bowl, turn to coat, cover with a damp cloth, and let rise in a
  4. warm place until doubled in volume. Divide into 2 pieces and form into loaves. Oil two 9 by 5-inch bread pans and place the loaves in them, seam side down. Cover with a towel and let rise in a warm place until doubled in volume.
  5. Preheat the oven to 375°F. Bake the loaves for 35 minutes, or until nicely browned on top and hollow sounding when thumped on the bottom. Serve warm, with butter for spreading.
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