by Diana Rattray
This oatmeal bread is made with milk, which gives enhances the texture and flavor of the loaf. The bread is easy enough for a novice bread baker and it is a great toasting bread. The mild molasses flavor makes it an excellent choice for a meal of beans, too, or serve it with a hearty stew. One reader used butter instead of shortening with success.
Make sure you let the milk mixture cool to lukewarm before you combine it with the yeast.
Here’s another homemade oatmeal bread made with a smaller amount of milk, or you might like this easy no-knead bread or this easy, airy focaccia.
PrintOatmeal Molasses Bread
Whether you’re a beginning bread baker or experienced, you will love how easy this oatmeal molasses bread is! It’s amazing toasted!
- Prep Time: 20 minutes
- Proofing Time: 1 hour 45 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 45 minutes
- Yield: 24 1x
- Category: Yeast Bread
- Method: Bake
Ingredients
Scale
- 2 packages active dry yeast
- 1/2 cup warm water (about 110 F)
- 1 1/2 cups milk
- 1/3 cup vegetable shortening
- 2 teaspoons salt
- 1/2 cup molasses
- 4 1/2 to 5 cups all-purpose flour
- 2 cups quick cooking rolled oats
Instructions
- Combine yeast and warm water in a cup or small bowl; set aside.
- In a saucepan, heat the milk over medium heat until bubbles begin to appear around the edges.
- Pour the hot milk over shortening, salt, and molasses. Stir until shortening melts. Cool the mixture until it is lukewarm and then stir in 1 cup of the flour, the yeast mixture, and the oats. Stir in enough additional flour to make a soft dough.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. If it is sticky, incorporate extra flour. Shape the dough into a ball and place it in a large buttered bowl; turn the dough over to grease both sides with the butter.
- Cover the bowl with a kitchen towel and let it rise in a warm place until nearly doubled in size, about 1 hour. Punch down; cover and let rest 10 minutes. form into two loaves. Place in greased 9-by-5-by-3-inch loaf pans. Brush tops with melted butter.
- Cover the pans with a kitchen towel and let the dough rise for about 45 minutes to 1 hour, or until nearly double in size.
- Bake the bread at 375 F for 35 to 40 minutes. Remove from pans immediately and cool on racks.
- Brush with more melted butter while hot for a softer crust.
