I’ve been gradually adding some new homemade bread recipes to my baking repertoire. I’m definitely not the master bread baker that my mom is, but I have been getting better about making my own bread instead of buying it. I find that it’s difficult to find good quality breads at my local grocery store (most of them are full of preservatives, high fructose corn syrup, and other things that I try to avoid). The limited selection of bakery breads they sell are of much better quality, but are also pretty expensive, too!
In my quest to learn to bake my own bread, I decided to give the Everyday Oatmeal Bread from my Simply in Season cookbook a try. The first time I followed the recipe (as I typically do when it comes to bread… Like I said, I’m no bread expert). It turned out really well, and the molasses in the recipe gave the bread a nice flavor.
Earlier this week, I made some shredded beef in my slow cooker. When thinking about what to do with the leftovers, I was immediately reminded of this bread. I knew the molasses flavor in the bread would pair perfectly with my BBQ beef. This time around, I mixed up the recipe a bit to add some more whole wheat flour. I used half of the dough to make a large loaf of bread (in a standard 9 by 5 inch bread pan) and used the other half to make sandwich rolls for shredded beef BBQ sandwiches.
Molasses Oatmeal Bread
(adapted from Simply in Season)
- 1 cup rolled oats (old fashioned)
- 1 1/2 cups boiling water
- 3/4 cup molasses
- 3 tablespoons canola oil
- 2 teaspoons salt
- 2 cups warm water
- 1 tablespoon active dry yeast (about one packet)
- 4 cups bread flour
- 4 cups white whole wheat flour
Combine the oats and the boiling water in a large mixing bowl and let sit for 30 minutes.
Add the molasses, canola oil, and salt to the oatmeal mixture and stir to combine. In a separate bowl, dissolve the yeast in the warm water. Add to the molasses and oatmeal mixture.
Gradually stir in the flour, one cup at a time. Once the dough begins to pull away from the sides of the bowl, turn the dough out onto a floured surface and knead in the remaining flour until the dough is smooth (about 6-8 minutes). The amount of flour needed will vary based on the weather and other factors.
Place the dough in a greased bowl, turning over to coat all sides. Cover with a damp cloth and let rise until doubled (about one hour). Punch down, and divide in half. Shape into two loaves or rolls, if desired. Transfer the loaves to lightly greased bread pans or the rolls to a lightly greased baking sheet. Cover with the damp cloth and let rise for an additional 45 minutes to 1 hour.
Preheat the oven to 400°F. Bake for 5 minutes and then reduce the heat to 350°F. Bake for an additional 40 minutes for loaves, and an additional 25-30 minutes for rolls. The bread is done when it sounds hollow when tapped lightly.
What a hearty bread. I will have to make these to go with a salad or hearty soup!
I love making my own bread! I’ve been so focused on Artisan Bread, it would be nice to branch back out again. Thanks for sharing the recipe.
I love almost anything with molasses and these sound wonderful; perfect for a winter meal. Thanks!
I adore homemade bread! These are beautiful. Love the molasses!
This looks delicious! So warm and comforting.
Ooo…I haven’t heard of this bread before. I would love one of those rolls with a nice dollop of butter right about now.
I just love bread with molasses in it! I’ll definitely have to give this a try.
What beautiful bread! I have yet to make bread but I should totally try :)
What gorgeous boules you made, so perfect looking. I need to work on my boules!
I am so tired of corn syrup in everything and I can taste that bittery sweetness that is so obvious! Yuck!
Look at you making bread! I knew you could do it.
This looks like a great recipe and I love that it includes the white whole wheat flour and the oats.
Those rolls look delicious. I have been looking for a good roll to go with my slow-cooker BBQ pork, which I think these would also go wonderfully with!
These little bundles of joy look incredible :)
Mmm.. this bread sounds really good! I’ve been getting braver with my baking lately and may try this very soon, yum!
Great looking rolls! I have baked bread using molasses before and they tasted very good.
That looks delicious! Homemade bread in one of the best things on earth! :)
Made this in Ottawa, ON – 4 cups white flour, 3 whole wheat – otherwise used exactly what the recipe said. One loaf is in the freezer, the other almost devoured already (1 day later)…and we will nosh the rest of it with homemade lentil soup tonight.
A keeper. Quite easy as “from-scratch” breads go, just be sure to knead inside-out thoroughly as the molasses does tend to create a very sticky inside with a dry outside that requires vigorous kneading. It rises a LOT – we made 2 round loaves.
I have had multitudes of compliments on this bread.
I was out of molasses and used brown rice and maple syrup one day and it was also delicious.
Thanks so much for your healthy spin.
I teach healthy cooking classes at my house and love to pass on the winner recipes, with full credit to the chef, of course!
Thanks,
Janet Dresser
Janet – Thanks so much for your kind comment! Glad you have enjoyed the recipe.
I’ve made this several times, and my family absolutely loves it. In fact, I have two loaves rising as I write this. It is great by itself, as part of a sandwich or as French Toast. Thank you so much for sharing this recipe.
Ike
Holy moly I must be working in a humid house.. absorbed 12 cups of flour! Rose beautifully though and it made 2 doz rolls. Love the simply in season cook book.. didn’t meet a recipe I didn’t like from it :)