Old-Fashioned Oatmeal Molasses Bread: A Timeless Classic
Few things rival the comforting aroma of freshly baked bread filling a kitchen. Old-fashioned oatmeal molasses bread is a testament to simple, wholesome ingredients and time-honored baking techniques. This recipe delivers a tender crumb, a hint of sweetness, and a rich, hearty flavor that makes it perfect for sandwiches, toast, or simply enjoyed on its own.
Why Oatmeal Molasses Bread?
This bread isn’t just about taste; it’s about texture and longevity. The oats contribute to a moist loaf that stays fresh for days, while molasses adds a deep caramel note that elevates the flavor profile. It’s a beginner-friendly recipe that still satisfies experienced bakers seeking a nostalgic and practical loaf.
Ingredients
- 4 cups boiling water
- 2 cups old-fashioned oats
- 1 cup molasses
- ¼ cup sugar
- 3 tablespoons canola oil
- 3 teaspoons salt
- 1 package (¼ ounce) active dry yeast
- 9 to 10 cups all-purpose flour
Instructions
- Combine Wet Ingredients: In a large bowl, pour boiling water over the oats. Add the molasses, sugar, oil, and salt. Stir until well combined.
- Cool and Activate Yeast: Let the mixture cool to 110°-115°F, stirring occasionally. Once cooled, stir in the yeast.
- Form the Dough: Add 8 cups of flour to the mixture and beat until smooth. Gradually add enough of the remaining flour to form a soft dough.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead until smooth and elastic, approximately 6-8 minutes.
- First Rise: Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, about 1 ½ hours.
- Shape the Loaves: Punch down the dough and divide it into thirds. Shape each portion into a loaf.
- Second Rise: Place the loaves in three greased 9×5-inch loaf pans. Cover and let rise again until doubled, about 1 hour.
- Bake: Bake at 350°F (175°C) for 45-50 minutes, or until golden brown.
- Cool: Remove the loaves from the pans and place them on wire racks to cool completely before slicing and serving.
Tips for Success
- Yeast Activation: Ensure the water is not too hot when adding the yeast, as this can kill it. Lukewarm is ideal.
- Flour Consistency: The amount of flour needed can vary depending on humidity. Add flour gradually until the dough reaches a soft, workable consistency.
- Cooling is Key: Allow the bread to cool completely before slicing to prevent a gummy texture.
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