Dark Molasses-Oatmeal Bread

| 8/15/2016 10:47:00 AM

Tags: oatmeal, molasses, whole wheat, home ground flour, desserts, baking, bread baking, quick breads, recipes, Sue Becker, Sue Van Slooten, Ontario, Canada,


This yummy loaf is a little darker than regular oatmeal bread, due to the molasses, which also gives it some sweetness. Once again, I’m using home ground hard red wheat flour, which gives an indescribable flavor.

No flour mill? No problem, just substitute regular whole wheat flour and all purpose white, respectively. The blend of whole wheat and white flour makes a lighter loaf than if made from 100% whole wheat. Now, while I made mine into a boule shape, you could also do a free form loaf or other shape that you can think of.

This bread, like most breads, freezes beautifully. That’s good to know, as this recipe makes two loaves, one for right now, and one for later. Just place it in a re-sealable plastic bag when cool, and you’re ready for the freezer.

Dark Molasses-Oatmeal Bread


• 1 cup large flake (old-fashioned) oats
• 2 cups hot water
• ½ cup unsulfured blackstrap molasses
• 2 tbsp. oil
• 1 tbsp. salt
• ½ cup warm water
• 3 cups freshly milled hard red wheat flour
• 1 tbsp. quick-rising yeast (instant)
• 1 to 1 ½ cups freshly milled hard white wheat flour

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