Rabbit Hill Inn Molasses Oatmeal Bread Recipe
This molasses oatmeal bread recipe is my absolute fave because it’s like a comforting hug in carb form, turning simple ingredients into something that feels both homey and nostalgic. Plus, the whole process of kneading and watching the dough rise is surprisingly therapeutic, and there’s nothing like the smell of freshly baked bread wafting through the kitchen!
I have a love for soft, freshly baked bread, and my current favorite is a Molasses Oatmeal Bread from my friends at Rabbit Hill Inn. When I make it, I feel these good, wholesome qualities coming from it: rolled oats, for one, are far more nutritious than they are tasty.
They’re a superbly rich source of soluble fiber that helps lower blood cholesterol levels and keep your heart healthy. -From Cooked: A Natural History of Transformation by Michael Pollan
Ingredients
Oats: A remarkable source of fiber, providing a wonderfully chewy texture.
Molasses: Contributes deep sweetness and a complex flavor.
Contributes to a tender crumb and richness: Butter.
Yeast, when dried, is vital for the bread to rise; it produces the lightness of texture that one expects of a loaf.
All-purpose flour serves as the loaf’s foundational building block and provides a robust structure as well as an unadulterated base.
Ingredient Quantities
- 2 cups boiling water
- 1 cup rolled oats
- 2 teaspoons salt
- 1/2 cup molasses
- 1 tablespoon butter
- 1 package dry yeast (or 2 1/4 teaspoons)
- 1/2 cup warm water (about 110°F/45°C)
- 5 cups all-purpose flour
Instructions
1. In a huge mixing bowl, pour the hot water over the old-fashioned rolled oats. Stir in the salt, unsulfured molasses, and butter. Combine well and let the mixture cool until it’s just warm, about 20 minutes.
2. In another small bowl, put the dry yeast in warm water to dissolve it, and let it sit for about 5 minutes, or until it is foamy.
3. Stir the activated yeast into the cooled oat mixture.
4. Add the flour gradually, one cup at a time, mixing well each time, until a soft dough forms.
5. Place the dough on a floured surface and knead it for approximately 10 minutes until the dough is cohesive and elastic.
6. Put the kneaded dough into a bowl that has been greased, and cover it with a clean kitchen towel. Let the dough rise in a warm place until it has approximately doubled in size, which should take about 1 to
1.5 hours.
7. Remove any air bubbles from the risen dough by punching it down. Cut the dough into two pieces and shape each piece into a loaf.
8. Put each formed loaf into greased 9×5-inch loaf pans. Cover with a towel and let rise until doubled—about 45 minutes.
9. As the dough is going through its last rise, bring the oven to 350°F (175°C).
10. The loaves should be baked in the oven that has been preheated to 350°F for 35 to 40 minutes. They are done when they sound hollow when you tap them and have a dark, golden-brown crust. Allow the bread to cool in the pans for 10 minutes before you remove it and let it cool the rest of the way on a wire rack. Then enjoy some freshly-baked molasses oatmeal bread!
Equipment Needed
1. Large mixing bowl
2. Small bowl
3. Wooden spoon or spatula
4. Measuring cups and spoons
5. Kitchen thermometer (optional, for checking water temperature)
6. Clean kitchen towel
7. Baking sheet or tray for placing loaves
8. 9×5-inch loaf pans (2 pans)
9. Oven mitts
10. Wire cooling rack
11. Pastry brush (for greasing pans)
12. Knife or dough scraper (for dividing dough)
FAQ
- Can I use quick oats instead of rolled oats?You can use quick oats in their place, but the texture might not be exactly the same. Chewiness is what rolled oats are all about!
- What can I use instead of molasses?Should you lack molasses, you may substitute honey or maple syrup for it, but understand that they, too, will impart different flavors to the final product.
- Can I make this bread in a bread machine?This recipe is meant for conventional methods, but you can adapt it for a bread machine by using your machine’s instructions for yeast breads.
- How should I store the bread once baked?Keep the cooled bread in a sealed container or a bread box at room temperature for no more than 3-4 days. If you want to keep it for a longer period, freeze it.
- Can I add nuts or dried fruit to this recipe?Certainly. You are allowed to mix in approximately 1/2 cup of nuts or dried fruit during the final blending stage for enhanced flavor and texture.
- How do I know if the bread is fully baked?The done-ness of the bread can be determined by two methods: (1) It sounds hollow when tapped on the bottom. (2) A thermometer inserted into the center reads 190°F (88°C).
Substitutions and Variations
You can use quick oats instead of rolled oats, but the texture may be less chewy.
You can swap out molasses for a different flavor profile and achieve a similar level of sweetness by using honey.
Substitute margarine or a vegan butter alternative for butter to make a version without dairy.
Substitute bread flour for all-purpose flour for a chewier, more elastic bread.
Pro Tips
1. Temperature Check: Ensure the water used for dissolving the yeast is between 105°F and 110°F (40°C and 43°C). Too hot will kill the yeast, and too cold will not activate it properly.
2. Molasses Tip: To prevent the molasses from sticking to the measuring cup, lightly coat the cup with oil or butter before measuring.
3. Kneading Technique: If the dough is sticking too much to your hands or the surface while kneading, lightly dust both with flour. However, avoid adding too much extra flour, as this can result in dense bread.
4. Rise Environment: For an optimal rise, place the dough in a warm, draft-free area. A slightly warm (but turned off) oven can serve as a great space for the dough to rise, especially if your kitchen is cool.
5. Baking Consistency: Rotate the loaves halfway through the baking time to ensure even baking, as oven hotspots can cause uneven cooking.
Rabbit Hill Inn Molasses Oatmeal Bread Recipe
My favorite Rabbit Hill Inn Molasses Oatmeal Bread Recipe
Equipment Needed:
1. Large mixing bowl
2. Small bowl
3. Wooden spoon or spatula
4. Measuring cups and spoons
5. Kitchen thermometer (optional, for checking water temperature)
6. Clean kitchen towel
7. Baking sheet or tray for placing loaves
8. 9×5-inch loaf pans (2 pans)
9. Oven mitts
10. Wire cooling rack
11. Pastry brush (for greasing pans)
12. Knife or dough scraper (for dividing dough)
Ingredients:
- 2 cups boiling water
- 1 cup rolled oats
- 2 teaspoons salt
- 1/2 cup molasses
- 1 tablespoon butter
- 1 package dry yeast (or 2 1/4 teaspoons)
- 1/2 cup warm water (about 110°F/45°C)
- 5 cups all-purpose flour
Instructions:
1. In a huge mixing bowl, pour the hot water over the old-fashioned rolled oats. Stir in the salt, unsulfured molasses, and butter. Combine well and let the mixture cool until it’s just warm, about 20 minutes.
2. In another small bowl, put the dry yeast in warm water to dissolve it, and let it sit for about 5 minutes, or until it is foamy.
3. Stir the activated yeast into the cooled oat mixture.
4. Add the flour gradually, one cup at a time, mixing well each time, until a soft dough forms.
5. Place the dough on a floured surface and knead it for approximately 10 minutes until the dough is cohesive and elastic.
6. Put the kneaded dough into a bowl that has been greased, and cover it with a clean kitchen towel. Let the dough rise in a warm place until it has approximately doubled in size, which should take about 1 to
1.5 hours.
7. Remove any air bubbles from the risen dough by punching it down. Cut the dough into two pieces and shape each piece into a loaf.
8. Put each formed loaf into greased 9×5-inch loaf pans. Cover with a towel and let rise until doubled—about 45 minutes.
9. As the dough is going through its last rise, bring the oven to 350°F (175°C).
10. The loaves should be baked in the oven that has been preheated to 350°F for 35 to 40 minutes. They are done when they sound hollow when you tap them and have a dark, golden-brown crust. Allow the bread to cool in the pans for 10 minutes before you remove it and let it cool the rest of the way on a wire rack. Then enjoy some freshly-baked molasses oatmeal bread!