I love Molasses.
There I have said it.
I am a molasses snob too.
I want my molasses (sorghum) to taste just like I used to eat on hot biscuits at my grandma’s house.
I was so excited that I found a farmers market in Springfield (Baby College Girl lives there) where a Mennonite family sells the exact tasting molasses I am looking for.
I pretty much bought them out, the last time I was in Springfield,
Anywho, when I can across this old bread recipe and it had molasses in it, I knew I would have to give it a try.
Here is what you need to make this bread.
You will need oatmeal, butter, flour, yeast and molasses or sorghum.
First thing you do is put the oatmeal in a bowl and pour hot water over it. Let it set for about 45 minutes or until it thickens up.
Now, you add the softened butter and the molasses. Stir to combine.
Add the yeast to lukewarm water to dissolve . Add the salt to the oatmeal and molasses mixture.
Once the yeast has dissolved you can add it to the molasses and oatmeal mixtures. Now, I switched to my stand mixer. I poured in the oatmeal mixture and added the flour.
I put on my dough hook and kneaded in the flour. The dough is very soft and sticky and that is ok for now.
I covered the dough with plastic wrap and put a towel over the bowl. I set the bowl in a warm place in my kitchen until it doubled in size.
In about a hour or so, the dough has risen to double it’s size.
Take the dough out of the bowl and put in on a well floured surface.
I sprinkled some more flour on top. I then kneaded the dough by hand, adding more flour as needed until I got a soft dough.
I cut the dough in half. I then formed the dough into loaves.
I put the loaves into little greased loaf pans. I covered them with a towel until they doubled in size.
Bake in a preheated 350 degree oven for about 50 minutes. Let cool in the pans for 10 minutes then remove.
Try to wait until the bread cools before slicing. I have a hard time with this!
I took one of these loaves to my sister Jeanie Beanie’s house for her dinner after church on Sunday. My other loaf is almost gone. Yikes! It went great with the beef stew I made for dinner.
Hope you give it a try.
Here is the recipe:
Molasses Oatmeal Bread
2 cups boiling water
1 cup quick or regular oats
1/2 cup molasses or sorghum (do not use blackstrap molasses, it is too bitter for this recipe)
1 tablespoon butter
1 1/2 teaspoon salt
1/2 cup lukewarm water
1 package yeast
4 1/2 cups to 5 cups of flour (you will use an additional 1/2 to 3/4 cups for kneading later)
Mix boiling water and the oats together in a large bowl. Let it sit for up to one hour or until the oatmeal thickens. Now, add the molasses, slat and butter. Stir to combine. In a small bowl, put the lukewarm water and yeast, stir to dissolve the yeast. Add the yeast mixture to the oatmeal mixture and stir together. Pour the oatmeal mixture into a stand mixer with an attached dough hook. Add the flour. Knead the flour and oatmeal mixture together for about 5 to 6 minutes. The dough will be sticky. If you do not have a stand mixer, you can beat the flour in by hand as the dough is pretty soft. Cover the dough with plastic wrap to prevent from drying out and then cover with a towel. Let the dough rise until it has double in size. Punch the dough down and put on a floured surface. Add enough flour to make the dough firm enough to knead. Shape the dough into two loaves. Put the loaves in greased loaf pans. Cover the pans with a towel and let rise till double. Bake the loaves in a preheated 350 degree oven for about 50 minutes. Let the loaves cool in the pans for about 10 minutes. Then take out of the pans and cool on a cooling rack.
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