Sweet, soft and fluffy his Oatmeal Molasses Bread is a universal bread dough that works to make your favorite loaves, rolls or breadsticks.
All my life I have been a bread lover. Like literally the biggest bread lover you could imagine. To this day I still cant help myself to raid the bakery section at the grocery store and stock up on a variety of specialty breads, loaves, buns, breadsticks, flatbreads etc.
I learned to work with yeast about 4-5 years ago and my addiction to purchasing bread became an addiction to baking bread. And yeast can be tricky if you don’t really know the science behind it. I still have my flops…which really suck because something that you know should turn out amazing since you can see it in other people’s pictures just doesn’t turn out for you. Boo.
But none the less I still keep trying and making bread. One of my favorites has always been a good old Oatmeal Molasses Bread. There is this sweet flavor behind every bite that just pulls me in and keeps me wanting more. That and the texture is out of this world. I like a good stiff bread like sourdough but when I get those pillowy soft slices I’m in heaven.
That’s exactly what this bread is. It’s like a cloud. So soft and light that it like melts in your mouth. The brown sugar molasses flavor that it has trumps no other. Spread on a little butter, honey butter or what ever you love and you have yourself a delicious piece of amazingness that you can eat for practically any meal.
With this Oatmeal Molasses Bread I decided I wanted to make a loaf and rolls. I just couldn’t really decide what I wanted to use for dinner so I decided to make an executive decision and make 2 different kinds because that’s just how I roll. Which this dough is really universal and doesn’t have to just be used for a certain type. You could make some seriously delicious breadsticks if that’s what you wanted.
The real thing that sets this apart from any normal bread that I’ve made is that this bakes in a water bath. It makes it have a crispy outside and a soft, pillowy inside. I like to also brush the tops of this with a little butter because…salty sweet, duh!! But no, in reality I like to brush the outside with butter because it helps it keep the tops moist and get a golden color to it as well.
Now I’m not going to tell you that bread making is easy, or quick. Unless of course you make a quick bread like beer bread or a sweet loaf. Those can be whipped up in under an hour and are seriously amazing as well. This takes a little time and attention and patience, which I’m not known for having much of at times, especially when it comes to me wanting to eat things.
But let me tell you my friends, the process is totally worth it! TOTALLY WORTH IT! So if you find yourself craving a nice loaf, buns or what not, I’m sure you already have the majority of the ingredients for these on hand, if not, they are easy and quickly obtainable.
Oatmeal Molasses Bread
- 1 pkg active dry yeast
- 1 1/2 cup warm water
- 1 Tbs honey
- 1/4 cup butter melted and divided
- 2 Tbs brown sugar
- 1 egg
- 1/2 cup molasses
- 2 tsp salt
- 1 cup old fashioned rolled oats
- 4 1/2 cup flour
- In large bowl add your water, honey and yeast and let sit for the yeast to proof (about 10 minutes).
- When bubbly add 2 Tbs butter, sugar, salt, egg and molasses and mix well.
- Stir in about 3 1/2 cups of your flour and oatmeal and stir until dough pulls away from sides of bowl (you can also use a stand mixer with a dough hook).
- Sprinkle a flat surface with more flour and turn out dough onto it.
- Knead dough until a soft ball forms, adding more flour (I ended up adding 4 1/2 cups) throughout the process.
- Once soft and no longer sticky, spray a large bowl with cooking spray and place dough into bowl turning over once to coat.
- Place in a warm, draft free spot and cover with a dish towel. We like to turn the oven onto warm and turn off before placing the dough inside and leaving the oven light on.
- Let dough rise until it's doubled in size about 1-2 hours.
- Once risen remove dough and turn out onto a clean surface.
- Split dough into to two sections. If you are wanting to make bread loaves, shape each section into a log and place into 2 9"x5" bread loaf pans sprayed with cooking spray.
- If you are wanting to make rolls, cut dough into about 24 separate pieces and shape into balls ad place into 2 11"x7" baking dishes, sprinkle with additional oatmeal at this time.
- Cover your dough again and let rice one more time until doubled in size.
- Once risen again, preheat your oven to 350.
- Fill 2 dishes with water about half way up the sides and place your pans inside them for a water bath.
- Place into oven and bake for about 50 minutes or until golden.
- Once baked, remove from oven and immediately brush with remaining butter. Slice and serve!
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.Nutrition Disclaimer