Oatmeal-Honey-Molasses Bread


I let the kids sleep in, and worked on tidying up a bit since the neighbor boys are coming over this morning for a play date (Bend-a-roos and Playmobils and sofa-cushion forts are on the agenda, according to the girls).  Chickens and ducks were let out and fed a breakfast of mashed, roasted pumpkin, scratch and oatmeal.   It was too rainy and cold to do any yard chores this morning, so after poutry-duty, I got to come in and have a few minutes to get a nice breakfast going and read my book.

Breakfast this morning is a new recipe I’ve been tweaking – Oatmeal-Honey-Molasses Bread.  My kids really like the flavor of molasses (in the winter, we make some kind of gingerbread a few times a month), and we have a good quantity of honey on hand at the moment, so I thought I’d alter the oatmeal bread recipe we make frequently.  Here’s the work-in-progress recipe (although, it taked pretty darn good this morning, and had a lovely caramely-color):

Larksong’s Oatmeal-Honey-Molasses Bread

1 1/2 tsp dry active yeast

2 cups high-gluten bread flour

1/4 cup whole-wheat flour

1 Tbsp vital wheat gluten

1 tsp salt

1 1/2 cup rolled oats

1 1/2 Tbsp hazelnut (or olive) oil

1 1/2 Tbsp molasses

2 Tbsp honey

4 oz warm milk

6 oz warm water


1.  Proof yeast in warm milk for 10 min.  Combine dry ingredients in KitchenAid with dough hook.

2.Slowly add wet ingredients (including yeast/milk), except water.  Process on slow, drizzling in water until good doughy consistency is reached (it will be a little sticky.  You may need a teaspoon or two more or less than the recipe indicates, depending on humidity in your house.)

3.  Knead with dough hook on medium speed, or by hand, for 10-12 minutes until dough becomes less sticky and holds together in a nice ball.  Place ball of dough in oiled pan, rolling to coat, cover with a damp towel or Saran Wrap, and let sit in a warm place until doubled in size (in my cold kitchen, that took 1 hr 15 min, but may take 45 min in a warmer kitchen).

4. Punch down dough, and shape,  rolling edges of dough under until formed into a nice loaf.  Place in well-oiled loaf pan (I like a ceramic 9×5), cover lightly with towel, and let rise an additional 45 min, or until loaf has risen nicely over the edge of the pan (in a warm kitchen, it should take about 30 min.)  During this time, preheat oven to 350, with rack in the middle.

5.  Place loaf in hot oven, and quickly dump 1 cup of hot water in the bottom of the oven.  The steam will make a nicer crust.  Bake loaf for 35 min or until bottom of loaf makes a hollow sound when thumped.  Let rest 5 min and remove from pan and let cool before cutting.

Enjoy this very moist, sweet loaf simply sliced with butter, or use leftovers for really yummy bread pudding or French toast.