Oatmeal Brown Bread
A soft molasses and oatmeal loaf with a dense, slightly sweet crumb.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 200 kcal
Equipment
- •Two loaf tins
Nutrition
Per serving, approximate
- Calories
- 200 kcal
- fat
- 4 g
- carbs
- 36 g
- protein
- 6 g
- calories
- 200
Instructions
- 1
Pour the boiling water over the oats with the butter and molasses and leave until lukewarm.
- 2
Stir in the yeast, then the flour and salt, and knead 10 minutes; the dough stays slightly sticky.
- 3
Prove covered until doubled, about 1 hour 30 minutes.
- 4
Shape two loaves and place in greased tins.
- 5
Prove 50 minutes, then scatter a few oats on top.
- 6
Bake at 190C for 38-40 minutes and cool on a rack.
Chef's tips
Wait until the oat mixture is only lukewarm — hot liquid kills the yeast.
Ingredient substitutions
- molasses → maple syrup for a milder, sweeter loaf
Storage
Keeps 4 days wrapped; freezes well.
Common mistakes to avoid
- •Adding too much flour to a naturally sticky dough
Serving suggestions
Cooked Oatmeal Brown Bread?
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