Ingredients
- 1 cup rolled oats
- 3 cups all-purpose or bread flour
- 1/3 cup unsulfured molasses (preferably dark)
- 2 1/4 teaspoons active dry yeast (or 1 packet)
- 1 1/4 teaspoons salt
- 1 1/2 cups warm water or milk (100–110°F)
- Optional: Seeds, dried fruit, or flax for extra texture
Instructions
Prepare Ingredients: Measure out all ingredients and warm the water or milk to 100–110°F.
Activate Yeast: In a large mixing bowl, dissolve yeast in warm liquid. Let it sit for 5–10 minutes until foamy.
Mix Dough: Stir in molasses, oats, and half the flour until a shaggy dough forms.
Knead: Gradually add remaining flour. Knead by hand for 8–10 minutes or in a stand mixer with a dough hook on medium speed.
First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm place for 1–1.5 hours until doubled in size.
Shape the Dough: Punch down the dough to release air. Shape into a loaf and place in a greased loaf pan or shape a free-form loaf.
Second Rise: Cover and let it rise for 30–45 minutes until puffy.
Bake: Preheat oven to 375°F. Bake for 30–35 minutes until the crust is golden and the loaf sounds hollow when tapped.
Cool: Remove from the pan and let the bread cool on a wire rack for at least 20 minutes before slicing.
Notes
- Use unsulfured dark molasses for the best flavor and color.
- For added texture, sprinkle seeds or oats on top of the dough before baking.
- To check doneness, the internal temperature should reach 190°F.
- Prep Time: PT15M
- Rising Time: PT1H45M
- Cook Time: PT35M
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180kcal
- Sugar: 8g
- Fat: 2g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
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