Molasses Oatmeal Bread
March 10, 2012
Categories: Breads, Breakfast, Oats, Budget-Friendly, Cooking For A Crowd, Brunch, Fall/Autumn, Sunday Dinner, Winter, Oven Bake, Kosher, No Eggs, Vegetarian, Make it from scratch, Yeast Bread, Flour more
"This is a dark chewy loaf that is great for toasting!"
- Serving Size: 1 (879.7 g)
- Calories 2088
- Total Fat - 15.4 g
- Saturated Fat - 5.3 g
- Cholesterol - 15.3 mg
- Sodium - 2431.6 mg
- Total Carbohydrate - 430.4 g
- Dietary Fiber - 20 g
- Sugars - 91 g
- Protein - 54.4 g
- Calcium - 285.2 mg
- Iron - 12.2 mg
- Vitamin C - 0 mg
- Thiamin - 1.7 mg
Step by Step Method
In a large mixing bowl, pour boiling water over oats and let stand for about 1/2 hour.
Sprinkle yeast and 1 tsp sugar into warm water; let stand 10 minutes and stir.
Add molasses, sugar, salt and butter to the cooled oatmeal; blend well.
Stir in dissolved yeast.
Add enough flour to make a soft dough.
Turn out onto floured board and knead until smooth and elastic; about 10 minutes.
Place in greased bowl; turn to grease top.
Cover with a clean towel and let rise in a warm place until double; about 1 hour.
Punch down and knead lightly for 2 minutes.
Divide dough in half and shape into loaves; place in greased pans.
Cover and let rise until double.
Bake at 400F for 45 - 55 minutes.
Note * If bread darkens too much for your liking while baking - cover with a piece of tin foil, shiny side up; this will keep it from darkening any further.
Tips & Variations
No special items needed.