Oatmeal Molasses Bread
This oatmeal molasses bread is easy enough for a beginning baker, and it makes fantastic breakfast toast.
This oatmeal molasses bread is an old-fashioned loaf that fills the kitchen with irresistible warmth. The combination of oats, milk, and molasses gives it a beautifully tender crumb with a hint of sweetness and a rich, hearty flavor. It’s an excellent bread for beginners but fully satisfying for experienced bakers, too.
The texture is soft yet sturdy, perfect for sandwiches, toast, or simple buttered slices. Molasses adds a deep caramel note, and the oats keep the bread moist for days. If you’re looking for a homemade bread that feels both nostalgic and practical, this is a wonderful loaf to have in your rotation. In this mixture, cool to lukewarm before you combine it with the yeast.
What You’ll Like About This Dish
Beginner-friendly. Straightforward steps make this an easy yeast bread to master.
Great flavor. Molasses adds warmth and depth without being overly sweet.
Stays moist. Oats help the bread stay fresh and soft longer.
Perfect for toasting. Makes exceptional toast with butter, jam, or peanut butter.
Ingredient Notes
- Active dry yeast – Two standard packets ensure the dough rises well.
- Warm water – Helps activate the yeast.
- Milk – Adds richness and softness to the loaf.
- Shortening – Helps keep the crumb tender.
- Molasses – Gives the bread its characteristic flavor and color.
- Flour – Add enough to form a soft, workable dough.
- Quick oats – Provide moisture and a hearty texture.
Steps to Make Oatmeal Molasses Bread
- Dissolve the yeast in warm water and set it aside.
- Heat the milk and pour it over the shortening, salt, and molasses.
- Cool the mixture, then add some flour, the yeast mixture, and the oats.
- Stir in enough flour to form a soft dough.
- Knead until smooth and elastic, then place in a buttered bowl to rise.
- Punch down, rest briefly, and shape into two loaves.
- Transfer to loaf pans, brush with butter, and let rise again.
- Bake until golden and cool on racks.
Tips
- If the dough is sticky, add flour gradually until it becomes workable.
- Let the milk mixture cool to lukewarm so it doesn’t harm the yeast.
- Brush the hot loaves with butter for a softer crust.
Recipe Variations
- Use part whole wheat flour. Replace 1 to 2 cups of the all-purpose flour with whole wheat for a heartier loaf.
- Add seeds. Mix in sunflower seeds, pumpkin seeds, or sesame seeds for extra texture.
- Sweeten differently. Replace part of the molasses with honey for a lighter flavor.
- Make rolls. Shape the dough into rolls instead of loaves and bake until golden.
- Add cinnamon. A teaspoon of cinnamon gives the bread a warm, spiced profile.
Serving Suggestions
- Serve warm with butter or honey.
- Pair with soups, stews, or chili.
- Add it to breakfast with jam or peanut butter.
- Garnish toast with sliced bananas or cinnamon sugar.
How to Store
Refrigerate: Store the cooled loaves in airtight bags for up to 4 days. Refrigerating is optional but can help keep them fresh longer.
Freeze: Freeze whole loaves or slices for up to 3 months. Wrap well in plastic, then foil, to prevent freezer burn.
Reheat: Thaw slices at room temperature or warm briefly in a low oven or toaster.
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.
Oatmeal Molasses Bread
Ingredients
- 2 pkts 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
