We’ve always been drawn to the comforting warmth of homemade breads, and our Molasses Oat Bread recipe stands out as a timeless favorite. This hearty loaf draws from traditional American baking roots where molasses adds a rich, caramel-like sweetness that pairs perfectly with the nutty texture of oats.
It’s not just delicious—it’s versatile too making it ideal for everything from morning toast to hearty sandwiches. We love how this simple recipe brings wholesome ingredients together for a bake that’s as nourishing as it is satisfying.
Ingredients
In our Molasses Oat Bread recipe, we select wholesome, high-quality ingredients that blend the nutty essence of oats with the deep, caramel-like sweetness of molasses for a nourishing loaf. Below, we list the ingredients in the order they are used, including precise measurements and any necessary prep notes for accuracy and ease.
- Rolled oats: 1 cup, soaked in boiling water to soften and release their nutty flavor.
- Boiling water: 1 ½ cups, used to hydrate the oats—let them sit for 15 minutes until cooled.
- Molasses: ¼ cup, providing a rich, earthy sweetness that defines the bread’s traditional taste.
- Active dry yeast: 2 ¼ teaspoons (one packet), proofed in warm water to ensure a good rise.
- Warm water: ½ cup, mixed with the yeast for activation.
- All-purpose flour: 3 cups, sifted for lightness and added after the yeast mixture.
- Whole wheat flour: 1 cup, incorporated for added texture and nutritional depth.
- Salt: 1 ½ teaspoons, essential for flavor balance and yeast activity.
- Unsalted butter: 2 tablespoons, melted and cooled, to enhance moisture and richness.
| Nutrient | Per Slice |
|---|---|
| Calories | 150 |
| Protein (g) | 5 |
| Fiber (g) | 4 |
| Carbohydrates (g) | 28 |
Equipment Needed
Before we dive into preparing our Molasses Oat Bread, gathering the right equipment ensures a smooth baking process. From mixing the dough to achieving that perfect golden crust, these tools help us create a wholesome, nutty-textured loaf with the rich sweetness of molasses.
Here’s a list of essential equipment, organized by the stages of preparation:
- Large Mixing Bowl: We use this for combining rolled oats, molasses, and other wet ingredients. Opt for a bowl with a capacity of at least 4 quarts to avoid spills during stirring.
- Measuring Cups and Spoons: Accurate measurements are key for our recipe’s success. Include a set of dry measuring cups (1 cup, ½ cup, ⅓ cup, ¼ cup) and spoons (1 tablespoon, 1 teaspoon) to precisely measure flour, oats, and yeast.
- Stand Mixer or Wooden Spoon: A stand mixer with a dough hook simplifies kneading, but if we’re going manual, a sturdy wooden spoon works for mixing the dough until it forms a sticky, elastic consistency.
- Loaf Pan: Choose a standard 9×5-inch loaf pan made of metal or glass for even baking. This helps our bread rise uniformly and develop a crisp exterior.
- Digital Kitchen Scale: For precision, especially with flour and oats, a scale ensures we hit the exact weights, reducing the risk of a dense loaf.
- Oven Thermometer: We recommend this to verify our oven reaches the precise 350°F baking temperature, guaranteeing the bread bakes evenly without over-browning.
- Clean Kitchen Towel or Plastic Wrap: Essential for covering the dough during its rise, allowing the yeast to work its magic and double the dough’s size.
- Cooling Rack: After baking, this lets our loaf cool properly, preventing sogginess and preserving the bread’s hearty texture.
With these tools ready, we’re set to transition seamlessly from measuring ingredients to crafting our delicious Molasses Oat Bread.
Instructions
We guide you through crafting our Molasses Oat Bread with these straightforward steps, building on the ingredients and tools we’ve prepared to achieve a perfectly textured, nutty loaf. Let’s turn those wholesome components into a delicious, aromatic bake.
Prepare the Ingredients
Before we begin, gather and prep all ingredients for efficiency. Start by measuring 1 cup of rolled oats and soaking them in 1 ½ cups of warm water for 10 minutes to soften and enhance their nutty texture. Next, proof 2 ¼ teaspoons of active dry yeast in ¼ cup of warm water with 1 teaspoon of sugar; let it sit for 5-10 minutes until it foams, ensuring our bread rises beautifully. Measure out 2 tablespoons of molasses for its rich, caramel-like sweetness, 1 tablespoon of salt, 2 tablespoons of oil or melted butter, and 3-4 cups of flour (a mix of all-purpose and whole wheat as noted earlier). This preparation sets the stage for a smooth mixing process and helps us avoid any mid-step interruptions.
Mix the Dough
In a large mixing bowl, combine the soaked oats along with their water and the proofed yeast mixture, stirring vigorously to blend. Add the molasses, salt, and oil, then gradually incorporate the flour one cup at a time using a stand mixer or wooden spoon until the dough forms a shaggy ball—aim for a slightly sticky yet cohesive texture that feels springy under your hands. Knead on a lightly floured surface for 8-10 minutes, or until the dough is smooth and elastic, allowing the oats to distribute evenly for that signature hearty bite we love in Molasses Oat Bread.
First Rise
Transfer the kneaded dough to a lightly oiled bowl, turning it once to coat all sides for even rising. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for about 1-1.5 hours, or until it doubles in size—the dough should feel light and airy, filling your kitchen with a subtle, sweet aroma of molasses and yeast. This step is crucial for developing the bread’s tender crumb and nutty flavor profile.
Shape the Loaf
Once risen, gently punch down the dough to release gases, then turn it out onto a floured surface. Shape it into a loaf by rolling it into a rectangle about 9 inches long, then folding the sides in and rolling it tightly from one end to form a cylinder that fits your loaf pan. Place the shaped loaf seam-side down in a greased 9×5-inch loaf pan, ensuring it’s even and compact—this helps create the perfect structure for slicing and enjoying the bread’s wholesome texture.
Second Rise
Cover the shaped loaf loosely with a kitchen towel and let it rise again in a warm area for 45-60 minutes, or until it crowns slightly above the pan’s edge. Watch for the dough to become puffy and resilient to the touch, as this second rise enhances the bread’s volume and gives it that irresistible, soft interior we associate with our Molasses Oat Bread recipe.
Bake the Bread
Preheat your oven to 375°F (190°C) and position the rack in the center for even heat distribution. Bake the risen loaf for 30-35 minutes, or until the crust turns a golden brown and sounds hollow when tapped on the bottom—inhale the warm, molasses-infused scent that fills the air as it bakes to perfection. If needed, cover the top with foil midway to prevent over-browning, ensuring a beautifully baked result.
Cool and Store
Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a cooling rack to prevent sogginess and allow the flavors to settle. Once completely cool, slice and enjoy the fresh, nutty taste; for storage, wrap tightly in plastic wrap or place in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months to maintain its moist, flavorful quality.
Make-Ahead and Storage
To keep our Molasses Oat Bread fresh and flavorful, we offer practical tips for preparing it in advance and storing it properly. This ensures you can enjoy its nutty texture and caramel-like sweetness whenever you crave a wholesome slice.
Make-Ahead Options
We love making Molasses Oat Bread ahead of time to simplify busy days. Here’s how to do it efficiently:
- Prepare the Dough in Advance: After mixing the dough and completing the first rise, cover it tightly with plastic wrap or a clean kitchen towel. Refrigerate the dough for up to 24 hours. This slow fermentation enhances the bread’s flavor, developing deeper molasses notes and a tender crumb. When ready to bake, let it sit at room temperature for about 1 hour to warm up before shaping and proceeding with the second rise.
- Fully Bake and Freeze: Bake the loaf as directed, then cool it completely on a wire rack. Once cooled, slice the bread if desired—this makes it easier to grab portions later. Wrap individual slices or the whole loaf in freezer-safe plastic wrap or aluminum foil, then place in a resealable freezer bag. You can store it this way for up to 3 months, preserving its hearty oat texture and sweet molasses aroma.
Storage Methods
Proper storage maintains the bread’s moist interior and crisp crust, preventing it from becoming stale. We recommend these techniques based on your needs:
- Room Temperature Storage: For short-term enjoyment, store the cooled loaf in a breathable paper bag or wrapped in a clean kitchen towel at room temperature. This keeps the bread fresh for 2 to 3 days, allowing its nutty oats and rich molasses to shine in every bite without sogginess.
- Refrigerator Storage: If you live in a humid environment, wrap the loaf tightly in plastic wrap and store it in the refrigerator. It will stay fresh for up to 1 week, but we advise reheating slices in a toaster or oven to restore the warm, caramelized exterior and soft center.
- Freezer Storage Tips: For longer preservation, use the make-ahead freezing method mentioned above. To thaw, transfer the wrapped bread to the refrigerator overnight or leave it at room temperature for 2 to 3 hours. Reheat in a 350°F oven for 10 minutes to revive its freshly baked aroma and texture.
| Storage Method | Duration | Key Benefits |
|---|---|---|
| Room Temperature | 2 to 3 days | Easy access; maintains natural crust |
| Refrigerator | Up to 1 week | Prevents mold in humid conditions |
| Freezer | Up to 3 months | Locks in flavor and texture for later |
Conclusion
We’re thrilled you’ve joined us on this baking journey with our molasses oat bread.
It’s more than a recipe—it’s a gateway to cozy traditions and simple joys that nourish both body and soul.
Frequently Asked Questions
What is Molasses Oat Bread?
Molasses Oat Bread is a traditional American baked good that combines the rich, caramel-like sweetness of molasses with the nutty texture of oats. It’s versatile for meals like breakfast toast or sandwiches, offering a wholesome, nourishing option that’s both flavorful and satisfying.
What ingredients are needed for Molasses Oat Bread?
Key ingredients include rolled oats, molasses, active dry yeast, all-purpose flour, whole wheat flour, and basic pantry items. Each provides nutrition: oats add fiber, molasses brings sweetness, and yeast helps with rising. The recipe yields about 150 calories, 5g protein, 4g fiber, and 28g carbs per slice.
What equipment is required to make Molasses Oat Bread?
You’ll need a large mixing bowl, measuring cups and spoons, a stand mixer or wooden spoon, a loaf pan, a digital kitchen scale, an oven thermometer, a clean towel or plastic wrap, and a cooling rack. These tools ensure even dough preparation and baking for the best results.
How do I make Molasses Oat Bread?
Start by soaking oats and proofing yeast, then mix dough with flours and molasses. Let it rise, shape into a loaf, and rise again. Bake at the recommended temperature for the specified time, then cool on a rack. Follow the steps carefully for a perfectly textured bread.
Is Molasses Oat Bread nutritious?
Yes, it’s nutritious with each slice offering about 150 calories, 5g of protein, 4g of fiber, and 28g of carbohydrates. The oats provide fiber for digestion, while molasses adds iron and minerals, making it a healthy choice for everyday meals.
Can I make Molasses Oat Bread ahead of time?
Absolutely. Prepare the dough and refrigerate it for up to 24 hours to enhance flavor, or bake fully and freeze for up to 3 months. This method lets you enjoy fresh bread whenever you want with minimal effort.
How should I store Molasses Oat Bread?
Store at room temperature in a breathable bag for 2-3 days, or refrigerate for up to a week in humid conditions. For longer storage, freeze the loaf for up to 3 months. Proper storage maintains its nutty texture and fresh aroma.