Granny's Oatmeal Bread
Submitted by chino90
Old-fashioned molasses oatmeal bread with tender texture and deep caramel flavor from a time-tested family recipe
YIELD
12 servingsPREP
35 minCOOK
45 minREADY
1 hrsGranny knew what she was doing with this one. Soaking those oats for a full hour makes them incredibly soft, and they melt right into the dough, giving you bread that stays moist for days.
The molasses adds a deep, almost caramel richness that makes this bread taste like it came from a farmhouse kitchen.
This recipe has that patient, unhurried quality of old-time baking, where you let ingredients do their thing without rushing.
Pro Tips
- Don’t skip the 1-hour oat soaking time; it’s crucial for the tender texture
- Use blackstrap molasses for deeper flavor, or mild molasses if you prefer less intensity
- The dough should feel soft and slightly tacky, not completely dry
- Butter the tops of the loaves right when they come out of the oven for a softer crust
Ingredients
Directions
Pour 2 cups boiling water over oats. Add butter and let stand 1 hour.
Soak yeast in ½ cup warm water for 5 minutes. Add molasses, salt and oatmeal mixture.
Gradually stir in enough flour to make dough soft but not sticky. Knead 10 minutes. Let rise in a greased bowl. Place dough in 2 greased baking pans. Let rise for 45 minutes.
Bake at 375℉ (190℃) for 45 minutes.
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