Molasses Bread
Soft, slightly sweet, and made with molasses and oats, this hearty homemade molasses bread makes two loaves and fills your kitchen with the coziest aroma while it bakes.
Servings 32 slices
Calories 74kcal
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
Instructions
- 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 9x5 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.
Notes
This recipe makes 2 loaves.
- 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
Calories: 74kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 102mg | Potassium: 99mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 104IU | Vitamin C: 0.001mg | Calcium: 16mg | Iron: 0.5mg
