Go Back Email Link
–+ servings

Oatmeal & Molasses Brown Bread

This old-fashioned brown bread recipe is sweet, hearty, and full of molasses flavor — just like the one mom or grandma used to make!
5 from 10 votes
A slice of brown bread on a white plate, with a loaf of bread and a dish of butter in the background.
Print Recipe Pin Recipe
Prep Time 30 minutes
Rising Time 3 hours
Cook Time 30 minutes
Total Time 4 hours
Servings 2 loaves
Category Basics

Ingredients
 

  • 1 cup oats (rolled or large flake)
  • 2 ½ tsp kosher salt (I use Diamond Crystal)
  • 1 ½ cup hot water
  • 1 cup fancy molasses
  • 4 Tbsp unsalted butter, melted (plus more for greasing)
  • 2 tsp sugar
  • 4 ½ tsp active dry yeast (2 packets)
  • ⅔ cup warm water
  • 7 ½ cup all-purpose flour (spooned and leveled)

Instructions

  • In a large bowl, combine oats, salt, hot water, molasses, and melted butter. Stir and set aside.
    1 cup oats
    1 ½ cup hot water
    2 ½ tsp kosher salt
    1 cup fancy molasses
    4 Tbsp unsalted butter, melted
  • In a small bowl, mix sugar, yeast, and warm water until dissolved. Set aside for 5 minutes (yeast should begin to foam).
    2 tsp sugar
    ⅔ cup warm water
    4 ½ tsp active dry yeast
  • In a large bowl, measure out flour (by spooning the flour into a measuring cup and then leveling it off with the back of a knife).
    7 ½ cup all-purpose flour
  • In the bowl of a stand mixer fitted with the dough hook attachment, pour in oat/molasses mixture.
  • With the mixer on low speed, slowly add in half of the flour until well combined, scraping down the sides of the bowl as necessary.
  • With the mixer still on low speed, add in yeast mixture, scraping down the sides of the bowl as necessary.
  • With the mixer still on low speed, slowly add in remaining flour, a bit at a time, scraping down the sides of the bowl as necessary. When the dough comes together, turn the mixer to high speed and knead for 2 to 3 minutes.
  • Pour dough onto a lightly floured surface and knead, by hand, until dough is smooth and elastic (about 1 to 2 minutes). Shape the dough into a round mass and place into a lightly buttered bowl.
  • Loosely cover bowl with plastic wrap and set in a warm place. Allow to rise until doubled in volume (about 60 to 90 minutes).
  • Meanwhile, grease two loaf pans with melted butter and set aside.
  • Pour dough onto a lightly floured surface and knead, by hand, two to three times to deflate and remove any air bubbles.
  • Cut the dough in half and form into two loaves, folding dough into oval shape and pinching seams together. Place each loaf into a greased loaf pan, seam side down.
  • Loosely cover each loaf with plastic wrap and set in a warm place. Allow to rise again until the loaves rise about an inch higher than the edges of the pans (about 60 to 90 minutes more).
  • Meanwhile, preheat oven to 375℉.
  • Bake loaves in the centre of the oven for 30 to 35 minutes.
  • Remove from oven, and allow bread to cool 10 minutes in the pans. Carefully remove the loaves in the pans and set on a cooling rack. Allow to cool fully (at least 30 minutes).

Notes

  1. Despite how tempting it is, I recommend letting the bread cool completely before cutting into it, otherwise it can collapse and lead to a gummy texture.
  2. I use active dry yeast for this recipe — which calls for two risings — because I find it gives the bread the best flavor. You can certainly use quick/rapid rise yeast (and only allow for one rising), but just make sure to follow the instructions on the yeast packet.
  3. You can also use this recipe to make dinner rolls (instead of two loaves). Just keep an eye on them in the oven and adjust the baking time accordingly.

Nutrition

Calories: 2589kcal | Carbohydrates: 518g | Protein: 57g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 3001mg | Potassium: 3184mg | Fiber: 19g | Sugar: 132g | Vitamin A: 709IU | Vitamin C: 0.02mg | Calcium: 455mg | Iron: 32mg
Nutrition Disclaimer