Oatmeal Bread I
Submitted by gwdw
Homemade oatmeal bread with molasses and scalded milk, kneaded and risen the traditional way. Two soft, hearty loaves with a slightly sweet, nutty crumb.
YIELD
2 loavesPREP
80 minCOOK
40 minREADY
3 hrsThis oatmeal bread follows the old-school method that serious bread bakers swear by: scalded milk, proper kneading, and two full rises for a loaf with real structure and flavor. A full cup of molasses sweetens the dough and gives the crumb its dark, malty color and that faintly bittersweet depth.
Scalding the milk isn’t just tradition. It denatures whey proteins that can weaken gluten development, which means a better rise and a softer crumb. The hot milk also melts the margarine and dissolves the salt before cold water brings it all back to a yeast-safe temperature.
One and a half cups of uncooked oatmeal go right into the dough, adding a slightly chewy, nutty texture to every slice. The oats absorb moisture during the rise and keep this bread soft for days after baking.
Pro Tips
- Make sure the milk mixture is truly lukewarm (around 110°F / 43°C) before adding to the yeast. Too hot kills the yeast. Too cool and it won’t activate.
- Knead for the full 5-8 minutes until the dough is smooth and springs back when poked. Underworked dough gives you dense, crumbly bread.
- The dough should double in bulk during the first rise, about 1½ hours. Don’t rush it. A slow rise develops better flavor.
- Tap the bottom of the baked loaf. A hollow sound means it’s done. A dull thud means it needs more time.
Variations
- Replace half the molasses with honey for a lighter, more floral sweetness.
- Add ½ cup of raisins or sunflower seeds to the dough for texture and flavor.
- Brush the tops with melted butter and sprinkle with rolled oats before baking for a rustic finish.
Ingredients
Directions
Mix the milk, margarine, salt and molasses, stir in the cold water and cool to lukewarm.
Pour the warm water into a warm, very large bowl, sprinkle in the yeast and stir to dissolve.
Add the cooled mixture, oatmeal and 4 cups of the flour and mix well.
Mix in the remaining flour and knead on a lightly floured board until elastic, 5 to 8 minutes.
Shape into a ball, place in a greased bowl, turning to grease all over.
Cover with cloth and let rise in a warm, draft-free place until doubled in bulk, about 1½ hours.
Punch the dough down and knead lightly 1 to 2 minutes.
Divide the dough in half, shape into 2 loaves, and place in greased 9-by- 5-by-3-inch loaf pans.
Cover and let rise until almost doubled in bulk.
Toward the end of rising, preheat the oven to 375℉ (190℃).
Bake the loaves 40 minutes until browned and hollow-sounding when tapped.
Turn out and cool upright on a wire rack before cutting.
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