Oatmeal Molasses Bread: A Taste of Comfort and Tradition

The scent of baking bread is one of life’s simplest, most profound pleasures. For me, it often evokes memories of my grandmother’s kitchen, a place perpetually filled with the comforting aroma of yeast, warm flour, and a hint of something sweet. While her repertoire was vast, there was a particular loaf that always stood out – a dark, robust bread with a subtle sweetness that whispered of cozy afternoons and well-loved stories. This Oatmeal Molasses Bread, with its hearty crumb and deep, rich flavor, instantly transports me back to those cherished moments, a tangible connection to family and heritage that only homemade bread can provide. It’s a recipe that’s found its way into my heart, much like it has found its way into countless kitchens through publications like Taste of Home.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 3 hours 5 minutes (includes machine baking time)
• Total Time: 3 hours 20 minutes
• Servings: 6-8
• Yield: 1 loaf (1 1/2 pound)
• Dietary Type: Vegan (depending on specific ingredients used)

Ingredients

The beauty of this Oatmeal Molasses Bread lies in its straightforward ingredient list, a testament to the power of simple, wholesome components coming together to create something truly special.

• 1 ¼ cups plus 1 tablespoon warm water (about 105-115°F)
• 1 tablespoon vegetable oil (canola oil is an excellent choice here for its neutral flavor)
• ½ cup molasses (a good quality unsulphured molasses will provide the best flavor)
• 1 teaspoon salt
• 3 cups bread flour (while the original recipe calls for bread flour, I’ve found excellent results using 100% whole wheat flour, as noted by the original submitter, Ruth Andrewson. If using whole wheat, you might need a touch more liquid if the dough seems dry.)
• 1 cup quick-cooking oats (you can certainly use old-fashioned rolled oats for a slightly chewier texture, as suggested by the original notes)
• ¼ ounce active dry yeast

Equipment Needed

For this recipe, the primary piece of equipment is a bread machine. You will also need standard kitchen measuring tools.

Instructions

This recipe is designed for the utmost convenience, utilizing a bread machine to do most of the heavy lifting. It’s a fantastic way to achieve perfect loaves with minimal hands-on effort.

1. Begin by carefully placing all the ingredients into your bread machine pan. The order in which you add them is important for the proper activation of the yeast and the smooth development of the dough. Follow the order listed in the ingredient section: first the warm water, then the vegetable oil, followed by the molasses, and the salt.
2. Next, add the bread flour, making sure to cover the wet ingredients. Finally, sprinkle the active dry yeast over the top of the flour.
3. Once all ingredients are in the pan, close the lid securely.
4. Select the appropriate cycle on your bread machine. If you are using bread flour as called for in the original recipe, choose the “white” bread setting. If, like me and the original recipe’s submitter, you opt for whole wheat flour, select the “wheat” setting.
5. Initiate the baking cycle and allow your bread machine to work its magic. The machine will automatically knead, proof, and bake the bread according to its programmed directions.
6. Once the cycle is complete, carefully remove the bread from the pan. You may need to use a spatula or a thin offset spatula to loosen the edges if it seems stuck.
7. Transfer the hot loaf to a wire cooling rack to cool completely before slicing. This step is crucial for allowing the crumb structure to set and preventing a gummy texture.

Expert Tips & Tricks

While this recipe is wonderfully straightforward, a few chef-level insights can elevate your Oatmeal Molasses Bread experience even further.

• Water Temperature is Key: Ensure your warm water is indeed warm, not hot. Water that is too hot can kill the yeast, preventing the bread from rising. Too cool, and it won’t activate properly. The ideal range is between 105-115°F (40-46°C).
• Flour Variations: As mentioned, the original recipe writer and I both have success with 100% whole wheat flour. If you go this route, observe the dough during the kneading cycle. If it seems too dry and crumbly, you can add a tablespoon of warm water at a time until it forms a cohesive, slightly sticky ball. Conversely, if it’s too wet, add a tablespoon of bread flour.
• Molasses Matters: The type of molasses you use will significantly impact the final flavor. Unsulphured molasses offers a more rounded, sweet profile, while blackstrap molasses is more robust and can impart a slightly bitter edge. For this bread, a good quality unsulphured molasses is generally preferred.
• Oat Texture: Quick-cooking oats will integrate more seamlessly into the bread’s crumb, providing a tender texture. Old-fashioned rolled oats will retain more of their shape, offering a slightly chewier bite and more noticeable oat presence. Both are delicious!
• Doneness Test (Beyond the Machine): While bread machines are generally reliable, if you want to double-check for doneness, you can tap the bottom of the loaf. It should sound hollow. A more precise method is to use an instant-read thermometer; the internal temperature of a fully baked loaf should be between 190-200°F (88-93°C).

Serving & Storage Suggestions

Oatmeal Molasses Bread is wonderfully versatile. Its slightly sweet, earthy flavor makes it an ideal companion to a variety of dishes.

• Serving: This bread is exquisite served warm with a generous spread of butter or cream cheese. It’s also fantastic toasted and used for sandwiches, particularly those with hearty fillings like roasted meats or sharp cheeses. For a breakfast treat, it pairs beautifully with a dollop of yogurt and a drizzle of honey.
• Storage: Once completely cooled, store any leftover bread in an airtight container or a bread bag at room temperature for up to 3-4 days. If you anticipate having more leftovers than that, this bread freezes exceptionally well. Slice the loaf, wrap it tightly in plastic wrap followed by a layer of aluminum foil or place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. To reheat, you can thaw slices at room temperature, toast them directly from frozen, or gently warm them in a low oven.

Nutritional Information

Here’s an estimated breakdown of the nutritional content for Oatmeal Molasses Bread, based on typical ingredient values. Please note that actual values may vary depending on specific brands and ingredient choices.

Nutrient	Amount per Serving	% Daily Value
Calories	384 kcal	–
Total Fat	3.9 g	5 %
Saturated Fat	0.6 g	2 %
Cholesterol	0 mg	0 %
Sodium	402.1 mg	16 %
Total Carbohydrate	78.3 g	26 %
Dietary Fiber	3.4 g	13 %
Sugars	15.9 g	63 %
Protein	8.7 g	17 %

Note: The “Calories from Fat” and its percentage of the daily value were not clearly defined in the provided data. The “Sugars” value reflects added and natural sugars in the ingredients.

Variations & Substitutions

While the original recipe is a triumph in its simplicity, there’s always room for a personal touch.

• Spiced Variation: For a warmer, more aromatic loaf, consider adding ½ teaspoon of ground cinnamon and ¼ teaspoon of ground cloves to the dry ingredients.
• Nutty Addition: A ½ cup of chopped walnuts or pecans folded in during the last few minutes of the kneading cycle (if using a machine with an add-in timer) can add delightful crunch and depth of flavor.
• Gluten-Free: Achieving a successful gluten-free version of this bread would require a specialized gluten-free bread flour blend and adjustments to liquid ratios, as gluten provides structure. It’s a more advanced undertaking for those with gluten sensitivities.
• Vegan Sweetener: While molasses is inherently vegan, if you wish to substitute it, a dark syrup like barley malt syrup could offer a similar depth of flavor, though the color and sweetness profile might differ slightly.

FAQs (Frequently Asked Questions)

Q: Can I make this bread without a bread machine?
A: Absolutely! You can adapt this recipe for manual kneading. Dissolve the yeast in the warm water and let it bloom for about 5-10 minutes. Combine the wet ingredients with the dry ingredients (flour and salt) and knead on a floured surface for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size. Then, punch it down, shape it into a loaf, and bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until golden brown and the internal temperature reaches 190-200°F (88-93°C).

Q: Why is my bread machine loaf dense?
A: A dense loaf can result from several factors, including old or inactive yeast, insufficient liquid, over-measuring flour, or using water that was too hot or too cold. Ensure your yeast is fresh and your water temperature is correct.

Q: How do I know if my molasses is still good?
A: Molasses generally has a long shelf life. If it has separated or developed an off odor, it’s best to discard it and use a fresh batch.

Q: Can I use bread flour and quick-cooking oats interchangeably with whole wheat flour and old-fashioned oats?
A: Yes, as noted in the ingredients and tips, these substitutions are common and generally yield good results, though minor adjustments to liquid may be needed when switching flour types.

Q: What’s the best way to store homemade bread to keep it fresh?
A: For short-term storage, an airtight container or a bread bag at room temperature is ideal. For longer storage, freezing is the best option to preserve freshness.

Final Thoughts

This Oatmeal Molasses Bread is more than just a recipe; it’s an invitation to slow down, to savor the process, and to enjoy the fruits of your labor. It’s a bread that speaks of hearth and home, perfect for a quiet breakfast, a satisfying snack, or as a comforting accompaniment to a hearty stew. I encourage you to bake a loaf, fill your kitchen with its delightful aroma, and experience the simple joy it brings. Share it with loved ones, or savor it yourself with a steaming mug of tea or coffee. I’d be delighted to hear about your baking adventures and any personal twists you add to this cherished recipe.