This Oatmeal Molasses Bread is easy to make and perfect fresh out of the oven slathered in butter. There is absolutely nothing better or more comforting.
I love that I can pronounce all the ingredients in this bread. This recipe only calls for 7 ingredients and one of them is water!
One of the many reasons I love making homemade oatmeal molasses bread is because I feel no guilt when my kids eat 10 slices for lunch.
Deliciously Easy Irish Oatmeal Bread
I also love the process that goes into making this oatmeal bread. Rising, punching, flattening, rolling. There is just something so therapeutic about making bread.
And lastly I love the flavor. The smell itself is absolutely worth every moment of making this bread but the taste… heavenly!
As is the case with most breads, this freezes very well with little to no loss in quality or texture. The only caveat is freezer air. If you’ve ever had freezer burned bread, you’ll understand.
Oatmeal Bread Rolls With Molasses Recipe
Make sure your oatmeal molasses brown bread is wrapped tightly with plastic wrap. In fact, you might want to use two layers of plastic wrap to be safe. Then place in the ziplock bag as above.
Cooked bread will last longer than the dough but anything beyond three months is going to cost you a lot of flavor or texture so eat it before that.
When ready to eat, thaw your molasses bread on the counter to room temperature. Don’t remove it from the plastic during this process as it should help it maintain the moistness of the original bread.
Down Home Oatmeal Molasses Bread
This oatmeal molasses bread is divine. It is my go to bread when a neighbor or friend needs a good loaf of bread and some homemade soup.
Nancy that is a great question. I've never used a bread machine. I actually just bought one and haven't opened it yet so I can't tell you. Maybe another reader will have an answer. When I do try it, I'll let you know but it's going to be a while. Sorry I can't be more help.
Hi Sandy. I'm sure it can be made gluten free. However I don't normally cook gluten free so I can't offer you any tips or helpful hints to convert it. I'm so sorry.
Oatmeal Molasses Bread • The Bojon Gourmet
Hi Donna! No it’s not per slice. For ALL of it. I can’t give an exact per slice estimate as everyone cuts their bread at different thicknesses.Winter here means not only soup season, but hearty bread season. This Oatmeal Molasses fits that bill perfectly! This lovely molasses bread also has added oats and whole wheat flour, for extra goodness. This bread is delicious eaten out of hand with butter, toasts beautifully and makes great sandwich bread, too!
This two-loaf recipe is also great for doing one weekly bake, keeping one out and freezing the second loaf for later in the week. An extra loaf also makes a great and welcomed gift for family, friend or neighbour :)
Oats – Large-flake, old-fashioned rolled oats are recommended here. In a pinch, you could probably use quick-cooking oats. Instant oats are less idea.
Sugar Shack Oatmeal Brown Bread With Molasses — Feeding A Crowd
Molasses – For best results, use “Fancy” molasses, rather than Cooking or Blackstrap molasses, which has a much stronger and harsher flavour. If you only have Cooking molasses on hand, you could try using half molasses/half honey, to temper the molasses a bit.
All-purpose flour and whole wheat flour – This recipe uses a combination of all purpose flour, together with some whole wheat flour. I have only tested this recipe with the specified ratio of all purpose to whole wheat flour, so it is recommended that you keep to these amounts for best results. If you don’t have whole wheat flour on hand, you can replace with more all-purpose flour. You may need to use additional flour over-all with this substitution.
Yeast – you’ll want to use regular Active Dry or Instant Yeast, such as SAF Brand for this bread. Quick or rapid-rise yeast is not recommended, as this is a two-rise recipe.
Kathleen's Oatmeal Molasses Bread, Aka Maritime Oatmeal Bread
This is a summary of the steps to make this bread. Always refer to the Recipe Card below for complete ingredients and instructions.
Start the dough by soaking the rolled oats. Be sure the mixture is cooled sufficiently before proceeding. If it’s too hot, it could kill the yeast. Add the rest of the dough ingredients, but holding back 1 cup of the all purpose flour.
Add as much of the last cup of all purpose flour as needed, to bring the dough together. Note that this is quite a moist dough. It’s about ready when it wraps the hook and cleans the bowl a bit (but not completely.). Remove to a floured work surface and knead 1 minute, adding a bit more flour if it is sticking to your hands or the counter. Place in a greased bowl, cover and let rise until doubled, about 60-75 minutes.
Beginner Recipe] Oatmeal Molasses Bread
Divide dough into 2 equal pieces (I like to weigh them, so they are the exact same size). Roll into a rectangle, then roll up jelly-roll style from the short side. Pinch seam together and place into greased loaf pans. Cover and let rise until doubled and cresting the pan by about 1 inch in the centre of the pan. Brush top with egg wash and sprinkle with more rolled oats right before baking.
1. Be sure to use Fancy molasses and not Cooking or Blackstrap molasses, which is too strong and harsh in flavour. If you only have Cooking molasses on hand, you can try and use half Cooking molasses and half liquid honey.
Serving: 1 serving , Calories: 119 kcal , Carbohydrates: 22 g , Protein: 4 g , Fat: 2 g , Saturated Fat: 1 g , Cholesterol: 18 mg , Sodium: 157 mg , Potassium: 129 mg , Fiber: 2 g , Sugar: 4 g , Vitamin A: 53 IU , Calcium: 18 mg , Iron: 1 mg
Oatmeal Brown Sugar/molasses Bread
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!My mom used to say that she wished the French hadn't squandered the Louisiana Purchase because then we Americans might all be eating better. Judging by culinary trends, my mom is not the only fou who wishes to dine like a European.
Dainty tarts have taken the place of pies in many a chic bakery window. Gelaterias have become à la mode, kicking ice cream to the curb. And crusty boules, batards, and baguettes seem to be beating out squishy pan breads this way and that.
But, just as our stereotypically un-hip gastronomic predecessors have been making a comeback with talented cooks like Jamie and Nigella and embracing traditional British cuisine, classic American fare seems to be on the rise as well. Pies are getting all the love at MissionPie, Chile Pies, and Three Babes Bakeshop. Ice cream shops like Bi-Rite, Mr. and Mrs. Miscellaneous, Smitten, andPenny in Santa Cruz can hardly keep up with the demands.
Recipe: Brant Point Grill's Oatmeal Molasses Bread
It seems that if one wants a soft, whole-grain loaf for slicing, toasting and sandwiching, one must either brave the mob at the Ferry building on Saturday and wait in line for half an hour at Acme, or make it oneself.
I have no qualms with crusty, European-style boules; I quite enjoy making and eating them, and appreciate the love that goes into those wild-leavened works of artistry. But there is something unequal to the smell of a butter-laced, American-style loaf pulled from the oven, sliced while still slightly warm (but fully cooked from residual heat, mind), smeared with more butter and a flutter of salt. The hunger-inducing aroma is up there with frying bacon or grinding coffee.
Pan breads also tend to be easier to make than sticky-wet boules, and are a great place to start if you've never baked bread before. Unlike rustic loaves, whose lean dough must remain very wet in order to achieve those coveted, irregular holes, a pan bread dough lets you add enough flour to keep the dough from sticking as a tighter, more regular crumb is desirable here. With a pan bread, you needn't mess around with preheating baking stones in super-hot ovens, misting, or slashing loaves. And we Americans are all about doing things the easy way, right?
Wholewheat And Oats Molasses Bread
I love baking bread in the fall and winter when the chilly weather inspires staying indoors with the oven on, and this oatmeal molasses bread has been about all I want to eat these days. It's packed with earthy oats softened in hot water and butter, bittersweet dark molasses, and a generous dose of toasted sunflower seeds. It is slightly crumbly, and flavorful enough to stand on its own in the form of crispy-chewy toast smeared with sweet butter and salt, dipped in a bowl of soup, or, naturally, made into a sandwich. It's full-flavored and slightly hearty, and adapted from one of my favorite books, Williams Sonoma's Essentials of Baking. I've been baking this
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