Molasses Oatmeal Loaf

Molasses Oatmeal Loaf

A tasty, versatile bread—great for sandwiches and morning toast.
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Molasses Oatmeal LoafIngredients

2 tbsp molasses
1 ⅓ cups buttermilk
¾ cup rolled oats
1 ⅔ cups whole-wheat flour
1 ¾ cups unbleached all-purpose flour
1 tsp baking soda
1 tsp sea salt
2 tbsp unsalted butter, chilled and cut into cubes
1 extra-large egg, beaten
1 8 x 4 x 2 1⁄2-inch loaf pan, well greased
Molasses Oatmeal Loaf
Molasses Oatmeal Loaf
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Molasses Oatmeal LoafInstructions

1
Mix the molasses and the buttermilk in a large bowl. Stir in the oats and then let soak for 30 minutes.
2
Preheat oven to 400 F.
3
In another bowl, mix the flours, baking soda and salt. Add the pieces of butter and rub in, using the tips of your fingers, until the mixture looks fine like crumbs.
4
Add the beaten egg and the mixture of soaked oats and mix well with a wooden spoon to make a fairly heavy dough. Scrape the mixture into the greased loaf pan and, with floured fingers, press it into a neat loaf shape.
5
Bake for 10 minutes, then reduce the oven temperature to 350 F and bake for a further 35 minutes.
6
Turn out the loaf onto a wire rack and let cool to room temperature before slicing.
7
Keep tightly wrapped and eat within 3 days, or toast. The loaf can be frozen for up to 1 month.

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