Imagine walking into a kitchen filled with the irresistible aroma of freshly baked bread, where tradition and love are kneaded into every single slice. This isn't just any bread - this is a magical recipe passed down through generations, promising to transform your ordinary baking experience into an extraordinary culinary journey. Grandmother's Homemade Oatmeal Molasses Bread isn't merely a recipe; it's a time machine that transports you back to cozy family kitchens and cherished memories.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup oatmeal
- 1 cup boiling water
- 1/4 cup molasses
- 2 tablespoons butter
- 1 teaspoon salt
- 2 cups bread flour
- 1 packet active dry yeast
Instructions
- Begin by gathering all your ingredients: 1 cup of oatmeal, 1 cup of boiling water, 1/4 cup of molasses, 2 tablespoons of butter, 1 teaspoon of salt, 2 cups of bread flour, and 1 packet of active dry yeast.
- In a medium bowl, combine the oatmeal and boiling water. Stir gently to ensure all the oatmeal is submerged in the water. Allow this mixture to sit for about 20 minutes, letting the oatmeal soften and absorb the water.
- While the oatmeal is cooling, melt the butter in a small saucepan over low heat. Once melted, remove from heat and allow it to cool slightly. You want it to be warm, not hot.
- After the oatmeal has cooled to a warm temperature, add the molasses, melted butter, and salt to the bowl. Stir well to combine all the wet ingredients.
- In a separate small bowl, activate the yeast by adding it to 1/4 cup of warm water (around 110°F or 43°C). Allow it to sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- Once the yeast is activated, add it to the oatmeal mixture. Stir until everything is well combined.
- Gradually add the bread flour to the mixture, one cup at a time. Stir with a wooden spoon or spatula until the dough starts to come together and pulls away from the sides of the bowl.
- Once the dough is formed, transfer it to a floured surface. Knead the dough for about 5-7 minutes, adding more flour as necessary, until it is smooth and elastic.
- Shape the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- After the dough has risen, punch it down to release any air bubbles. Transfer it back to a floured surface and shape it into a loaf. Place the shaped dough into a greased loaf pan.
- Cover the loaf pan with the kitchen towel again and let the dough rise for another 30 minutes, or until it has risen just above the rim of the pan.
- Preheat your oven to 350°F (175°C) while the dough is rising for the second time.
- Once the dough has risen, place the loaf pan in the preheated oven and bake for 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- After baking, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing.
- Enjoy your homemade oatmeal molasses bread warm or toasted, perfect with butter or your favorite spread!
Tips
- Temperature is Key: Ensure your yeast activation water is precisely between 110-115°F. Too hot, and you'll kill the yeast; too cool, and it won't activate properly.
- Patience Matters: Allow sufficient rising time. A warm, draft-free area is crucial for perfect dough development.
- Moisture Check: The dough should be slightly tacky but not sticky. Add flour gradually during kneading.
- Flavor Enhancement: For deeper molasses flavor, consider using blackstrap molasses.
- Storage Tip: Wrap the cooled bread in plastic wrap or store in an airtight container to maintain freshness for 3-4 days.
- Optional Variations: Add a sprinkle of cinnamon or some chopped nuts to customize your bread's flavor profile.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 22g
Protein: 4g
Fat: 3g
Saturated Fat: g
Cholesterol: 5mg
