Dark Molasses-Oatmeal Bread

Reader Contribution by Sue Van Slooten
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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


1. In a large mixing bowl, combine rolled oats and hot water. Stir well and set aside for about 20 minutes, until softened but still warm.

2. Add molasses, oil, salt, and warm water and mix to combine.

3. Add red wheat flour and mix until a thick batter forms.

4. Sprinkle yeast over top and continue mixing. While mixing, gradually add just enough of the white wheat flour, ½ cup at a time, to form a soft dough.

5. Knead dough until smooth and elastic, 5 to 8 minutes.

6. Let rise in a warm place until doubled in bulk, about 1 hour.

7. Punch down dough and turn out onto a lightly floured or oiled surface. Divide into two equal portions.

8. Working with one portion at a time, knead into a smooth, tight ball. With smooth side up, round off loaf by rotating in a circular motion between your hands. Repeat with remaining portion of dough. Lightly mist loaves with water (a small spray bottle works beautifully for this).

9. Sprinkle with additional rolled oats and, using a sharp knife, slash tops of loaves, if desired. Let rise on work surface or prepared baking sheet until almost doubled in bulk, about 30 minutes.

10. While loaves are still rising, preheat oven to 375 degrees Fahrenheit.

11. Bake in preheated oven for 35 to 40 minutes, or until browned and an instant read thermometer registers 190 F.

12. Transfer to a wire rack to cool.

Important Notes

I got this recipe from a really cool cookbook. If there’s anything you want to know about home milling, it’s in this book. I highly recommend it. Here’s the bibliographical info: Becker, Sue. The Essential Home-Ground Flour Book. Toronto: Robert Rose, 2016.

You can follow the Sue Van Slooten‘s adventures or sign up for a class at her website. Email Sue at wwwsvanslooten@icloud.com, and read all of her MOTHER EARTH NEWS posts here.

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