Molasses Oatmeal Bread

Molasses gives this oatmeal bread a dark, malty sweetness and a golden-brown crust that plain sugar can’t match. The rolled oats add chew and a faintly nutty flavor that makes every slice feel more substantial than standard white bread.

Scalding the milk before adding it to the sugar, salt, shortening, and molasses is an old technique that serves a real purpose. It dissolves everything evenly and deactivates enzymes in the milk that can weaken gluten development. Let that mixture cool to lukewarm before adding the yeast, or you’ll kill it.

Ten minutes of kneading transforms the shaggy dough into something smooth and satiny. The oats make it slightly stickier than a plain flour dough, so keep a light dusting of flour on your board.

This recipe makes two loaves. Brushing the tops with melted butter right out of the oven gives the crust a soft, glossy finish.

Kitchen Tips

• Test the milk temperature before adding yeast. It should feel warm but not hot on the inside of your wrist, around 105-110°F (40-43°C).
• The dough is ready when it springs back slowly after you poke it with a finger. If it springs back fast, it needs more rising time.
• Use light molasses (also called mild or original). Dark or blackstrap molasses will overpower the oat flavor with bitterness.
• Wrap cooled loaves tightly in plastic. This bread stays fresh 3-4 days at room temperature and freezes well for up to 3 months.

Variations

• Honey oat bread: Replace the molasses with honey for a lighter, more floral sweetness.
• Seeded loaf: Add sunflower seeds, flax seeds, or sesame seeds to the dough for extra crunch and nutrition.