There’s something so cozy about a homemade loaf of molasses bread. It’s a soft, just the right amount of sweet bread, perfect for slathering with butter or dipping into a warm bowl of soup.
This loaf is soft, slightly sweet, and totally foolproof – my go-to when I want something a little special without a lot of work. Whether we’re having it with chili, soup, or just warm with a swipe of butter, this bread disappears fast in our house.
If you love homemade bread, you’ll love my Maple Oatmeal Bread, or my Buttermilk Sandwich bread recipe too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Is this an Outback Copycat?
Well, not exactly. But, it’s definitely similar to both the Outback and Cheesecake Factory versions. The Outback one has a little cocoa powder added to it, and I believe it uses honey as well. Try Alice Springs Chicken and make this bread, and you tell me if it’s similar!
Why you’ll love this recipe
- Comforting. That warm molasses flavor is nostalgic and cozy.
- Filling. Oats and flour make it hearty enough for breakfast or snacking.
- Simple ingredients. You probably already have them in your pantry!
- Homemade. Nothing beats a freshly baked loaf right from your oven!
- Make-ahead friendly. Bake two loaves and freeze one for later.
- Adaptable. Make the dough into smaller loaves.
What goes great on Molasses Brown Bread?
Try this bread slathered with butter, and strawberry jam, or blueberry chia jam.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Yeast. Use active dry yeast. Either dry active yeast or instant yeast works with no changes to the recipe.
- Water. Needs to be around 90°F – lukewarm to the touch – to activate the yeast without killing it. Use a digital thermometer to check!
- Rolled oats. Rolled oats or old fashioned oats work best, you can substitute quick cooking oats. Do not use steel-cut or groats for a substitute.
- Molasses. Adds sweetness and a deep, earthy flavor. I use the brand “Grandmas” original molasses with the yellow label. It’s a lighter molasses vs dark molasses and different from blackstrap molasses which is a lot more concentrated, and slightly bitter. Hot tip: use a greased measuring spoon so that it measures exactly.
- Butter. I always use salted butter. Melt it, then let it cool slightly before adding. If using unsalted butter, add 1 teaspoon salt to the dry ingredients.
- Egg. I use large eggs for baking Use at room temperature for better mixing.
- Bread flour. You can use all-purpose flour as a substitution, but the texture will be different. Bread flour was used, you can substitute one of those cups of bread flour for whole wheat flour. You may use a little less bread flour as whole wheat flour will soak up more liquid than bread flour.
- Egg wash. Optional, but gives the crust a golden, shiny finish and helps the oats stick.
How to make Molasses Bread
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Start the oats, activate the yeast
In the bowl of an electric stand mixer, combine 1 ¼ cups warm water with 1 cup rolled oats; let sit 2 minutes. In a separate bowl, mix yeast, ¼ cup warm water, and sugar; let sit 5 minutes until bubbly.
Mix the wet ingredients
To the oat mixture, add molasses and melted butter. Mix with the whisk attachment. Add the egg and mix again. Pour in the activated yeast mixture and stir to combine.
Add 2 cups bread flour and salt; mix with dough hook until sticky. Add more flour ½ cup at a time until dough pulls from sides but remains slightly sticky.
Knead on medium speed for 2-3 minutes, or knead by hand on a floured surface for 5-8 minutes.
First rise
Grease a large bowl and place the dough inside. Cover with a damp towel or plastic wrap, place in a warm spot and let rise until doubled in size, about 1 ½ to 2 hours. Punch down the dough and divide it into 2 equal parts.
Shape the dough into loaves
On a floured surface, flatten each dough piece into a ½-inch thick rectangle. Roll into a loaf, tuck in edges, and place each one in a bread pan.
Second rise, Egg wash, Bake
Cover the loaf pans with a kitchen towel and let rise for 30 minutes.
For egg wash (optional), whisk 1 egg with 1 tablespoon water and brush on loaves. Sprinkle with the oats.
Preheat the oven to 375°F. Bake for 35 minutes, until golden and bottoms sound hollow. If needed, bake for another 5-7 minutes.
Remove from the oven and cool in the pans on a wire rack for 10 minutes, then remove and cool 30 more minutes before slicing.
Common problems and how to avoid them
- Why did my bread not rise?
If your bread does not rise, that may mean that your yeast is not active or it was added to the liquid when it was still too hot. Make sure that the yeast does not go into liquid over 110 degrees F. - Dense or Heavy Loaf
Adding too much flour can also result in a very dense dough. You want the dough to be slightly sticky, not completely dry. When the dough is in the stand mixer the dough will come away from the sides but still stick to the bottom of the bowl. - Overproofed Dough
Cause: Letting the dough rise too long.
Fix: Watch the dough, not the clock. It should double in size – poke with a finger, and if the indent springs back slowly, it’s ready. - Bread Sticks to the Pan
Cause: Not greased well enough, or cooling time.
Fix: Grease pans well or use parchment. Let the bread cool in the pan for 10 minutes before turning out.
Baking at High Altitude
If you’re baking above 3,000 feet, you might need to tweak a few things. Reduce the yeast slightly and add a bit more flour to help the dough hold structure. Keep an eye on rising time, since dough may proof faster at higher altitudes. Baking time may also be shorter, so start checking for doneness a few minutes early.
Using a bread machine
You can make this in a bread machine instead of using a stand mixer. Be sure to add the ingredients in the order recommended by the manufacturer, and use the “dough” cycle. This will take you through the first rise. Continue with the recipe as written after that.
Kylee’s Notes
- Don’t rush the rises. Give the dough enough time to double for the best texture.
- If the dough feels too sticky, lightly flour your hands and surface when shaping.
- Let the bread cool fully before slicing to avoid gummy centers.
- Too much flour can dry out the bread. For best results, weigh the ingredients using a digital scale.
- You want the dough to hold its shape but still be a little sticky to the touch before you knead the dough. It should come away from the sides of the bowl but stick to the bottom of the bowl when it’s being kneaded.
- Store your dough in a warm dry place when it’s rising. I like to place the bowl on the counter above the dishwasher. When the dishwasher is running it will warm the counter slightly. You can also store your dough in the oven with the light on. Just make sure NOT to turn the oven on.
How to store
Room temp: Wrap cooled slices or whole loaves in foil or plastic wrap and store at room temperature for up to 4 days
Refrigerator: Store the bread in the refrigerator in an airtight container or zip bag for up to a week. You will want to make sure that as much of the air is removed so it doesn’t dry out and stays moist.
Freezer: Wrap each loaf or portion in plastic wrap and foil, then store in a freezer-safe bag for up to 3 months.
More homemade bread recipes to love:
- Crusty Braided Poppy Seed Loaf – A beautiful looking AND tasting bread, this easy Crusty Braided Poppy Seed Loaf will be one you make again and again!
- Naan Bread – a great beginner recipe! This Naan bread recipe is so easy to make, and super yummy! We use yogurt to make this Indian style flatbread soft and fluffy, and it’s done in just a few hours.
- Whole Wheat Dinner Rolls. Quick and easy to make, these deliciously soft Whole Wheat Dinner Rolls make the perfect amount for your family! They make a hearty side to any dinner. Yum!
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Molasses Bread
Recommended Equipment
- Stand Mixer (with whisk and dough hook attachments)
- Pastry brush (for egg wash)
- Digital scale (optional, but recommended)
Ingredients
- 1 ½ cups water (90°F, divided)
- ½ cup butter (melted and cooled)
- 1 cup rolled oats
- 2 ¼ teaspoons yeast (7 grams)
- 2 tablespoons white sugar (25 grams)
- ½ cup molasses
- 1 large egg (room temperature)
- 4 ½ cups bread flour (540 grams)
- 1 teaspoon salt
Optional topping
- 1 large egg
- 1 tablespoon water
- ¼ cup rolled oats (extra, reserved)
Directions
- Warm the 1 ½ cups water to about 90°F (32.22°C) (you’ll use it twice). Melt the ½ cup butter and allow it to cool. Let the egg come to room temperature. Lightly grease two 9×5 loaf pans. Set out all ingredients.
- In the bowl of a stand mixer, stir together 1 ¼ cups warm 1 ½ cups water and 1 cup rolled oats. Let sit for about 2 minutes to soften.1 ½ cups water, 1 cup rolled oats
- Activate the yeast: In a small bowl, combine the 2 ¼ teaspoons yeast, the remaining ¼ cup warm 1 ½ cups water, and the 2 tablespoons white sugar. Stir and let sit for about 5 minutes, or until bubbles form.2 ¼ teaspoons yeast, 2 tablespoons white sugar
- To the oat mixture, add ½ cup molasses and melted ½ cup butter. Mix with the whisk attachment. Add 1 large egg and mix again. Pour in the activated yeast mixture and stir to combine.½ cup molasses, ½ cup butter, 1 large egg
- Make the dough: Switch to the dough hook. Add 2 cups of the 4 ½ cups bread flour and the 1 teaspoon salt. Mix until combined – it will be sticky. Continue adding flour ½ cup at a time until the dough pulls away from the sides but still feels slightly sticky.4 ½ cups bread flour, 1 teaspoon salt
- Knead on medium speed for 2–3 minutes, or knead by hand on a floured surface for 5–8 minutes. If making this by hand, you will want to turn the dough out onto a lightly floured surface and knead the dough for 5-8 minutes.
- First rise: Grease a large bowl and place the dough inside. Cover with a damp towel or plastic wrap and let it rise in a warm spot until doubled in size, about 1 ½ to 2 hours.
- Shape the loaves: Punch down the dough and divide it into 2 equal parts. On a lightly floured surface, flatten one piece into a rectangle about ½ inch thick. Roll it into a loaf, tuck in the edges, and place it in the prepared pan. Repeat with the second piece. Sprinkle 1 tablespoon rolled oats over each loaf.
- Second rise: Cover and let rise again for 30 minutes.
- Add the egg wash (optional): Whisk 1 large egg with 1 tablespoon water. Brush over the tops of the loaves and sprinkle with the reserved¼ cup rolled oats.1 large egg, 1 tablespoon water, ¼ cup rolled oats
- Bake: Preheat the oven to 375°F (190°C). Bake the loaves for 35 minutes, or until golden brown and the bottoms sound hollow when tapped.
- Cool: Let the loaves cool in the pans on a wire rack for 10 minutes, then remove from the pans and cool for another 30 minutes before slicing.
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Notes
- It is important to slowly incorporate the flour to prevent adding too much flour.
- Too much flour will result in a dense dough.
- For an added layer of protection, you can line your pan with a piece of parchment paper.
- Use a thermometer to check your water – too hot and you’ll kill the yeast.
- Don’t rush the rises. Give the dough enough time to double for the best texture.I us
- If the dough feels too sticky, lightly flour your hands and surface when shaping.
- For a neater rise, cover the pans loosely with plastic wrap sprayed with cooking spray.
- Let the bread cool fully before slicing to avoid gummy centers.
- Too much flour can dry out the bread. For best results, weigh the ingredients using a digital scale.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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