Oatmeal Bread


1 cup rolled ("old-fashioned") oats (not instant)
3-1/2 cups flour, sifted, divided, plus extra for work surface
2 cups boiling water
1-1/4 teaspoons salt
2 tablespoons unsalted butter
1/2 cup molasses
1/4 cup warm water
1 package active dry yeast
1/4 teaspoon sugar
Vegetable oil Nonstick cooking spray
4 tablespoons unsalted butter, melted


In the bowl of a standing mixer, combine oatmeal, 1-½ cups of flour, boiling water, salt, and 2 tablespoons butter. Stir well and let cool to room temperature.

In a separate medium-size bowl, combine molasses, warm water, yeast, and sugar. Add to oatmeal mixture. Add remaining flour until dough comes together (it’s soft and loose). Transfer to an oiled bowl; cover with a dish towel. Let rise until doubled in size, about 2 hours.

On a lightly floured work surface, knead a few times. Form dough into a rectangle. Roll into a log and place in prepared loaf pan seam side down. Cover pan with towel and let rise until doubled.

Heat oven to 350º.

Bake 40 minutes. Take the bread from the oven, and brush top with melted butter.


1 loaf

Preparation Time

45 Minutes

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