Whole Wheat Oatmeal Molasses Bread

Oatmeal Molasses Bread has a wonderful taste and texture. It's perfect for slicing and toasting and has a wonderful depth of flavor!

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

If you know me, and if you're a regular visitor here you know that my favorite thing to bake in my Kudos Kitchen is bread! To me, there is nothing like the aroma of a nice yeasty bread baking in the oven, to make you feel all warm and cozy. This recipe for Whole Wheat Oatmeal Molasses Bread fills that bill nicely.

I am one of the fortunate ones. I don't have gluten intolerance and can eat wheat products without much of a problem... except that I don't know when to stop!

With that being said I chose this recipe for the healthy ingredients it contained (i.e. whole wheat, oatmeal, and molasses) in hopes that I wouldn't feel so guilty about eating it, except for the large amounts of butter I happen to slather all over it. Whoops. Caught me. 🙂

I found, and adapted this recipe ever so slightly from one of my favorite bread baking books "Beard On Bread". The texture of this bread is dense and firm with a tender crumb. Once cooled, this bread can be sliced into wonderfully thin and uniform slices and will hold up under the pressure of a serrated knife and not cave.

The taste of this Whole Wheat Oatmeal Molasses Bread is exquisite too. A touch of sweetness from the molasses pairs perfectly with the rustic flavor of the whole wheat and the added benefit of fiber that the oatmeal gives it a nice touch and one that I believe aids in the tender crumb of the interior.

WHOLE WHEAT OATMEAL MOLASSES BREAD     {PRINT THIS RECIPE}
Yield: 2 loaves

2 packages of active dry yeast (4 ½ teaspoons)
¾ cup warm milk (110 - 115 degrees)
1 ½ teaspoon granulated sugar
2 ¼ cups boiling water
2 cups quick-cooking oats
3 ½ cups whole wheat flour
¾ cup dark molasses
¼ cup butter, melted
1 tablespoon salt
3 ½ cups unbleached all-purpose flour

-In a small bowl, dissolve the yeast in the warm milk and add the sugar. Let sit for approximately 10 minutes so the yeast proofs and gets nice and foamy.
-In a large bowl, pour the boiling water over the oats. Allow this mixture to sit for about 10 minutes so the oatmeal absorbs the water. Add the molasses, butter, and salt to the oatmeal and stir to combine.
-In a large bowl (I used my stand mixer with the dough hook, but you can use a large bowl with a wooden spoon), add the whole wheat flour and all-purpose flour. Stir together.
-Pour the oatmeal/molasses mixture into the flour mixture and stir to combine just slightly.
-Add the yeast mixture to the flour mixture, and using the dough hook or your hands, knead very well. *NOTE - this will be a very dense and heavy dough so make sure you mix it thoroughly.
-Place the dough into a well-oiled bowl, cover with plastic wrap and allow to rise in a warm place until doubled about 1 hour.
-Once risen, punch the dough down and divide it equally into two pieces.
-Using your hands, shape each piece of dough to fit the loaf pans. Gently place each piece of dough into a loaf pan that has been sprayed with cooking spray.
-Once again allow the dough to rise in a warm place until doubled (approximately 45 minutes to an hour).
-Preheat the oven to 350 and bake the loaves in the preheated oven for 50 - 60 minutes or until they sound hollow when tapped.
-Allow the loaves to cool in their pans for about 15 minutes and then turn them out onto a rack to cool completely before slicing.

Oh. My. Goodness! This is one tasty bread!!! I'd better put one loaf in the freezer before I eat them both up in one sitting!!!

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