Oatmeal Molasses Bread(From "The Hungry Hiker'S Book Of Good Cooking")
A hearty, wholesome oatmeal molasses bread with rich flavor and dense texture, perfect for breakfast or sandwiches, suitable for those who enjoy whole grains and natural sweetness.
Ingredients
Instructions
- Place the rolled oats in a bowl and pour boiling water over them. Let sit until soft, about 10 minutes.
- In a small bowl, dissolve the dry yeast in warm water and let it activate for about 5 minutes until frothy.
- In a large mixing bowl, combine the soaked oats, activated yeast mixture, molasses or honey, and salt.
- Add the whole wheat flour and white flour gradually, mixing until a sticky dough forms.
- If using wheat gluten, stir it in now for added elasticity.
- Knead the dough on a floured surface until smooth and elastic, about 8-10 minutes.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
- Preheat the oven to 375°F (190°C).
- Punch down the risen dough and shape it into a loaf.
- Place the loaf in a greased or parchment-lined bread pan.
- Let it rise again until nearly doubled, about 30 minutes.
- Bake in the preheated oven for approximately 60 minutes until golden brown and cooked through.
- Remove from oven, let cool slightly, then turn out onto a wire rack to cool completely before slicing.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of honey. If you need a gluten-free option, substitute the wheat flour with a gluten-free blend. To enhance the dough's texture, you can add seeds like sunflower or pumpkin. Make sure to knead the dough well to develop gluten, which helps achieve that perfect rise.
Serving Suggestions
This oatmeal molasses bread pairs beautifully with a warm bowl of soup or a hearty salad. Try it with avocado and smoked salmon for a delicious breakfast or lunch. It also makes excellent toast topped with nut butter or jam. Consider serving alongside a slice of Cottage Pineapple Pie(Diet) for a delightful meal.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, wrap the bread in foil and warm it in the oven at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Molasses Bread(From "The Hungry Hiker'S Book Of Good Cooking") contains roughly 2081 calories, with 31g protein, 338g carbohydrates, and 67g fat. It is an excellent source of iron (155% of the Daily Value), protein (62% of the Daily Value), and potassium (49% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1147mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture of the bread may be slightly different. Rolled oats provide a heartier texture and absorb water better, so if you use quick oats, reduce the boiling water slightly.
What can I substitute for molasses?
If you don't have molasses, honey or maple syrup can be used as substitutes, though they will alter the flavor slightly. Brown sugar mixed with a bit of water can also mimic the consistency and sweetness of molasses.
How do I know when the bread is done baking?
The bread is done when it is golden brown on top and sounds hollow when tapped on the bottom. An internal temperature of about 190°F (88°C) is a good indicator that the bread is cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).