Introduction

This Oatmeal Molasses Bread is a delightful blend of wholesome oats and rich molasses, resulting in a soft, fluffy, and flavorful loaf. Its deep, dark crust and tender crumb make it perfect for breakfast toast, sandwiches, or simply enjoyed warm with butter. Easy to make and deeply satisfying, it’s a favorite among home bakers.

Oatmeal Molasses Bread Recipe - Recipe Image

Ingredients

2 cups boiling water
1 cup quick-cooking oatmeal
1 1/2 tablespoons butter
1 tablespoon active dry yeast
1/2 cup warm water (110 degrees)
1/2 cup molasses (blackstrap preferably)
2 teaspoons salt
4 1/2 to 5 cups unbleached all-purpose flour

Instructions

Step 1: In a mixing bowl, pour the boiling water over the oatmeal and butter. Stir and let stand for 30 minutes to soak.
Step 2: In a small bowl, sprinkle the yeast over the warm water and let it dissolve for 5 to 10 minutes.
Step 3: Add the yeast mixture, molasses, and salt to the oatmeal bowl and stir well to combine.
Step 4: Using a mixer with a paddle attachment on low speed, gradually add the flour one cup at a time, stirring until a sticky dough forms.
Step 5: Switch to the dough hook and knead on medium speed for about 7 minutes until the dough is smooth and elastic, adding small pinches of flour as needed until the sides of the bowl are just clean but the dough remains slightly sticky.
Step 6: Transfer the dough to a large oiled bowl, turning to coat. Cover with a clean cloth and let rise in a warm place until doubled in size, about 1 1/2 hours.
Step 7: Punch down the dough, then divide it in half. Shape each half into a loaf and place them in two greased 9 x 5 inch loaf pans. Cover and let rise until doubled, about 40 minutes.
Step 8: About 30 minutes before baking, preheat the oven to 375 degrees Fahrenheit.
Step 9: Bake the loaves for about 30 minutes, or until they are crusty and an instant-read thermometer inserted into the center reads 190 degrees.
Step 10: Remove the loaves from the pans and cool on a wire rack before slicing.

Tips & Variations

Use blackstrap molasses for a rich, bittersweet flavor and deep color; regular molasses will yield a milder taste.
If substituting instant yeast, use 25% less and add it directly to the flour—no need to dissolve it first.
For quicker rising, place the dough in a warm spot or inside an oven warmed to 200 degrees then turned off.
Divide the dough into smaller portions to bake mini loaves; reduce baking time to about 10 minutes for bite-sized breads.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cooled loaves wrapped in foil and plastic wrap for up to 3 months. Thaw at room temperature and reheat lightly in the oven or toaster for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular molasses instead of blackstrap molasses?

Yes, regular molasses can be used and will produce a milder, sweeter flavor. However, blackstrap molasses contributes a deeper, more complex taste and darker crust typical of this bread.

How do I know if my water is the right temperature for yeast?

The water should be warm between 100 and 110 degrees Fahrenheit. Too hot, and it can kill the yeast; too cold, and the yeast may not activate properly. Using a kitchen thermometer ensures the best results.

Oatmeal Molasses Bread Recipe

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★★★★★

4.6 from 99 reviews

This Oatmeal Molasses Bread is a deliciously soft and fluffy homemade bread enriched with quick-cooking oats and the rich, vitamin B-packed flavor of blackstrap molasses. It offers a dark, crusty exterior and a moist, tender crumb that makes for the perfect breakfast toast, base for sandwiches, or pairing with apple butter or cheese. The recipe involves soaking oats in boiling water, dissolving yeast in warm water, kneading the dough using a stand mixer, allowing two rises, and baking to a golden crust. This comforting bread recipe originates from the Rabbit Hill Inn in Vermont and is ideal for those looking to master bread-making during colder months.

Author: Kai
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 2 hours 45 minutes
Yield: 2 loaves 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

Oatmeal Mixture

2 cups boiling water
1 cup quick-cooking oatmeal
1 1/2 tablespoons butter

Yeast Mixture

1 tablespoon active dry yeast
1/2 cup warm water (110 degrees Fahrenheit)

Dough Ingredients

1/2 cup molasses (preferably blackstrap)
2 teaspoons salt
4 1/2 to 5 cups unbleached all-purpose flour

Instructions

Soak Oatmeal and Butter: In a KitchenAid mixing bowl, combine boiling water, quick-cooking oatmeal, and butter. Stir gently and let the mixture stand for 30 minutes to soften the oats and melt the butter.
Dissolve Yeast: In a small bowl, sprinkle the active dry yeast over the lukewarm water (around 110°F). Allow the yeast to dissolve and become foamy for 5 to 10 minutes.
Combine Ingredients: Add the dissolved yeast, molasses, and salt to the oatmeal mixture. Stir thoroughly to combine all ingredients evenly.
Add Flour and Form Dough: Using the KitchenAid paddle attachment on low speed, gradually add the flour one cup at a time, mixing until the dough is kneadable but still slightly sticky to the touch.
Knead Dough: Switch to the dough hook attachment and knead the dough on power 4 for approximately 7 minutes until it becomes smooth and elastic. Add small pinches of flour as needed so the dough just starts to clean the sides of the bowl while maintaining some stickiness.
First Rise: Transfer the dough to a large oiled bowl, turning to coat with oil. Cover with a clean cloth and let rise in a warm spot until doubled in size, about 1 1/2 hours.
Shape Loaves and Second Rise: Punch down the dough firmly to release air, then divide it in half using a bench knife. Lightly oil two 9 x 5-inch loaf pans. Shape each half into a loaf and place into the prepared pans. Cover and let rise again until doubled in bulk, about 40 minutes.
Preheat Oven: Approximately 30 minutes into the final rise, preheat your oven to 375 degrees Fahrenheit.
Bake: Bake the loaves for about 30 minutes or until the crust is crusty and an instant-read thermometer inserted into the center reads 190 degrees Fahrenheit.
Cool: Remove the loaves from the pans and transfer to a wire rack. Allow the bread to cool completely before slicing to ensure the best texture and flavor.

Notes

Use blackstrap molasses for a deep, bittersweet flavor and a dark crust reminiscent of pumpernickel bread. Regular molasses can be substituted for a milder taste.
If using instant or rapid-rise yeast, reduce the quantity by approximately 25% and add directly without proofing.
Ensure the warm water used for activating yeast is between 100–110°F to avoid killing the yeast.
Punching down dough deflates it and redistributes yeast for a better rise and texture during baking.
For mini loaves, divide the dough into 6-8 portions and reduce baking time to about 10 minutes, watching closely to prevent overbaking.
Allow dough to rise in a warm area; if your kitchen is cold, warming your oven briefly and then turning it off before placing dough inside can encourage optimal rising.

Keywords: Oatmeal molasses bread, homemade bread, molasses bread recipe, soft bread, baking bread, winter bread, Rabbit Hill Inn bread, blackstrap molasses bread