Besides being a nice change from white bread, multigrain bread like my oatmeal molasses bread recipe is wonderful for adding extra nutrition. Though I don’t use any whole wheat in my recipe, the two grains I use are oatmeal and cornmeal along with just a few tablespoons of blackstrap molasses that give it that familiar sweetness of whole wheat taste in this soft textured yeast raised bread.
Using blackstrap molasses gives the bread its light brown color, but also iron, potassium, calcium, magnesium that can help strengthen and protect bones. Oatmeal is one of the healthiest grains on the planet that is always good to add to your diet for all its vitamins, minerals, whole carbs and fiber. With manganese, phosphorus, magnesium, copper, iron, folate, zinc, and several B vitamins, this grain can never let you down. Finally, I added cornmeal for boosting fiber content further as well as for its iron, niacin, zinc, and phosphorus.
If you never tried your hand at making homemade bread, this oatmeal brown bread recipe is a good place to start. Seriously, the most difficulty you may experience is judging the temperature of the warmth of the water to dissolve your yeast in. A temperature that is too hot will kill yeast and your bread will not rise. You want it hotter than warm water, but test on your inner wrist like you would for a baby’s formula so it helps the yeast thrive. Furthermore, you stir in a teaspoon of sugar to the water to proof the yeast that you stir in. Afterwards, you’ll see bubbling action after a few minutes as the yeast devour it. This is your sign that your yeast is growing and ready to combine with the other ingredients.
I love oatmeal yeast breads and make several varieties that you also may want to try because they all have different tastes. The first is basic white oatmeal bread. The second is my oatmeal batter bread that has nutty sweetness that is fantastic and easy. For those that are still reluctant about making homemade bread, I even have a goof-proof recipe for basic white bread that you mix together in your food processor that practically does all the work for you.
Oatmeal Molasses Bread
- 2-1/4 cups boiling water
- 1 tablespoon of salt
- 1/3 cup of sugar
- 4 tablespoons of oil
- 1 cup of old-fashioned oats
- ½ cups of yellow cornmeal
- 3 tablespoons of blackstrap molasses
- 1 tablespoon (1 packeof dry yeast
- ½ cups hotter than warm water test on your inner wrist like you would for a baby’s formula
- 1 teaspoon of sugar for the water to feed the yeast
- 5-5-1/4 cups sifted flour
Boil the water and then pour it over the cornmeal, oats, salt, sugar, oil, and molasses in a large mixing bowl.
Take a measuring cup or small bowl and pour in the hot water that you added the teaspoon of sugar and the yeast. Stir well to dissolve the yeast. In a few minutes, it will begin bubbling.
Stir in the foaming yeast water and combine with the ingredients in your mixing bowl while still hot, but cooled somewhat.
Gradually stir in the flour, a little at a time until you form dough that is soft and pliable. If the feel is sticky, add a bit more flour. Some days due to humidity you may need more flour so keep that in mind as well.
Shape into a ball and place in your mixing. Cover with a lid or a dish towel and let this grown for about two hours.
Punch the dough down and shape into two normal loaves. Place in well-greased 9" x 5" loaf pans. Allow to grow about one and half hours longer.
Bake at a 350-degree oven for about 30 minutes.