Vegan Molasses Oatmeal Bread
This homemade Vegan Molasses Oatmeal Bread is deliciously soft and buttery and smells amazing while it bakes. Made with simple pantry and fridge staples, this is a versatile classic loaf of bread you'll want to use for breakfast, lunch and dinner!
Servings: 16 servings
Calories: 260kcal
Ingredients
- 2 packets dry active yeast
- ½ cup (118ml) water, 110°F
- 1 ¼ cups (296ml) boiling water
- 1 ¼ cups (106g) rolled oats divided
- ½ cup (118ml) molasses
- ½ cup (113g) vegan butter cut into small cubes
- 1 tablespoon (15g) salt
- 5-5 ½ cups (736g - 768g) all-purpose flour
Instructions
- In a small bowl combine the yeast and ½ cup warm water (not boiling!). Stir to combine and set aside for about 5 minutes. This will soften the yeast and bubbles will start to form.
- Bring 1 ¼ cups of water to a boil. Once boiling, remove it from the heat and add it to a large bowl. Add 1 cup of rolled oats and molasses to the water. Stir to fully combine.
- Cut the butter into cubes and add them to the water/oat mixture. Stir until the butter almost fully melts. Allow the oat mixture to cool down until it reaches about 110°F, about 5 to 10 minutes.
- Once the mixture has cooled, add the softened yeast. Stir to fully combine, then add the salt.
- Using a wooden spoon, add about ½ cup of flour at a time to the oat mixture. Stir until the flour has been fully incorporated. Repeat this process until you can't easily add more flour in. This should take about 4 cups of the flour.
- Transfer the dough to a lightly floured surface and knead in more flour, continuing to add in a small amount at a time. The dough may take the full 5 ½ cups of flour depending on the humidity and how the flour was measured.
- Once the dough isn't sticking to the counter, the dough is ready to rise. Grease a large bowl, add the dough to the bowl, and cover it with a tea towel or plastic wrap. Set aside and allow to rise for about 1 ½ to 2 hours or until the dough has doubled in size.
- Meanwhile, grease and line 2 bread loaf pans with parchment paper.
- Once the dough has doubled in size, turn the dough out onto a lightly floured surface and dived the dough into 2.
- Flatten 1 of the dough balls in to a 8"x16" rectangle then roll it up into a loaf shape, tucking the edges in. Roll the loaf in 2 tablespoons of rolled oats that have been sprinkled on the work surface. Place the loaf in one of the prepared loaf pans.
- Repeat step 10 for the second dough ball.
- Allow the loaves to rise in the pans for 30 minutes before placing them in the oven.
- About 10 minutes before the dough has finished rising in the loaf pans, preheat the oven to 375°F.
- Bake at 375°F for 50 minutes or until the top and sides are golden brown. You can also check the doneness by gently tapping on the top of the loaf with the handle of a wooden spoon. If it sounds hollow, the bread is done.
- Place the loaves on a cooling rack in the loaf pans for 10 minutes. After 10 minutes remove the bread for the loaf pans and allow to cool for another 10 minutes before slicing and serving.
Notes
~ Use warm water to activate the yeast. Not boiling water.
~ Use old-fashioned rolled oats, not quick or instant, and definitely not steel cut!
~ Allow the oatmeal mixture to cool just a bit before adding the activated yeast. If the temperature is too hot, it will kill the yeast and it's ability to leaven the dough.
~ If you do not have a scale to weigh the flour, use the spoon and level method of measuring. Gently fluff up the flour with a spoon. Spoon it lightly into a measuring cup and level it off with the back of a knife. Do not press it down into the measuring cup and do not scoop directly with the measuring cup as you will end up with too much flour resulting in a dense, tough bread.
~ Stop adding flour to the dough once it is no longer sticking to your work surface.
~ Allow the dough to double in size before separating into two dough balls.
~ Allow one more quick rise in the loaf pans before baking.
~ Bake until the top and sides are golden brown and the loaf sounds hollow when to tap on it with a wooden spoon.
~ Allow the oatmeal bread to cool for about 20 minutes before slicing.
This recipe makes 2 loaves with approximately 16 slices per loaf. Nutrition facts calculated based on 2 slices per serving.
This recipe makes 2 loaves with approximately 16 slices per loaf. Nutrition facts calculated based on 2 slices per serving.
Nutrition
Calories: 260kcal | Carbohydrates: 44g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 488mg | Potassium: 69mg | Fiber: 2g | Sugar: 6g