Oatmeal Brown Bread

Oatmeal-Bread5

This is a special bread recipe, one that comes from a special person.

The secret, I think, is to knead by hand, with love.

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Although it’s called Oatmeal Brown Bread, the “brown” part comes from molasses – it’s made with white flour and rolled oats.

It makes a heckuva big ball of dough. This baby will double in size.

Oatmeal-Bread3… er… the dough baby that is, not the baby baby, whose chubby fingers are about to tear off a teeny bit of dough for a taste. Although I suppose eventually he’ll double in size, too, won’t he…

Oatmeal-Bread

When it’s done rising, you could snuggle your head into it and take a nap… or cut the dough pillow in four equal pieces using a bench scraper or chef’s knife.

Theo goes in for another bite. Or maybe he’s performing a windowpane test?

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Roll the four pieces into nice-shaped loaves. When the loaves have risen to nearly double their size again, it’s time to bake.

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Theo demonstrates how to tell they’re ready for the oven – when you gently press with your finger into the dough, it will leave an indent (except Theo forgot the “gentle” part).

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For neat, thin slices, wait until it’s completely cool. If you have god-like patience.

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I recommend keeping one loaf, and sharing three. It’s good juju. Slather them with butter and marmalade, or use to sop up baked beans.

Oatmeal-Bread4Gram Oatmeal Bread

Oatmeal Brown Bread
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 2 cups milk
  • ½ cup molasses
  • ¼ cup butter
  • 2 tbsp salt
  • 2 cups old fashioned rolled oats (not quick or instant)
  • 2 tbsp active dry yeast
  • ½ tsp granulated sugar
  • 10 cups all purpose flour (approximate)
Instructions
  1. Bring 3 cups of water to a boil in a medium saucepan. Add milk and bring back up to a near-boil; remove from heat when steaming and small bubbles begin to form at edges. Add molasses, butter and salt; stir until molasses is dissolved and butter is melted. Add oats and let stand until only lukewarm.
  2. Meanwhile, combine yeast and sugar with 1 cup lukewarm water in your largest mixing bowl; set aside ten minutes to activate (it will become bubbly and grow).
  3. When the oatmeal mixture is cool, add to the yeast mixture, beating well with a wooden spoon to combine. Beat in the flour, a cup at a time, until it is too difficult to incorporate with the spoon, then dump it out onto a clean counter and start to knead, adding more flour as needed to create a smooth, workable ball of dough. Knead about 10 minutes total. Set dough aside to rise in a warm spot with a tea towel draped over top for about an hour, until doubled in size. Punch down, then divide into 4 equal pieces, forming each into a ball. Let rise once again, for another hour.
  4. Meanwhile, preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Dust dough balls with additional flour for a rustic look, then use a sharp serrated knife to make a few ½"-deep slashes. Bake 1-2 loaves at a time (refrigerating remaining dough balls in the meantime to prevent over-proofing) on the lowest rack of the oven. Bake about 45 minutes, or until well-browned and the bottom sounds hollow when tapped.

  • wvanillasugar

    This bread looks perfect. So yummy!

  • Manuela

    This looks wonderful. I am looking to start making my own bread at home and I just might start with this recipe. I am wondering, however, if whole wheat flour could be used in place of the all-purpose? I know that bread recipes don’t always respond well to substitutions, so I thought I would ask first rather than just experimenting! Thanks so much for any comments on this.

  • foodess

    @Manuela  I wouldn’t substitute all of it… but a third would be ok! Up to a half would probably still be fine, but the bread will be denser and won’t rise as much.

  • jayawitham

    CrosbysMolasses can’t wait to try this out on the weekend!

  • foodess

    wvanillasugar  Thank you!

  • Rena

    hes adorable!!!! and this looks yummmm!

  • Sandrablair67

    Hi Jen , I think that I recognize the older hands and sweet to see your little ones hands as well. I am enjoying your photography, recipes and writing. An amazing gift. Hi to you all from Halifax NS. Sandra & John

  • foodess

    Thank you, Sandra, so nice to hear from you!!! :)