Oatmeal & Molasses Loaf (Revisited)

Oatmeal and Molasses Loaf

Fellow bloggers… is it a crime to recycle an old post?

Preparation time: 15 minutes
Cooking time: 35-40 minutes
Skill level: Easy
Makes: 1 large loaf


  • strong wholemeal flour – 475g
  • rolled oats – 100g
  • butter – 2 tbsp
  • molasses sugar – 4 tsp
  • salt – 1½ tsp
  • fast-action dried yeast – 1½ tsp
  • warm water – 350 ml

Place the flour into a bowl and rub in the butter until the consistency of breadcrumbs.

Add the oats, yeast, sugar and salt, stir together and add enough water to form a dough.

Turn out onto a floured surface and knead for 5 minutes.

Oatmeal and Molasses Loaf

Return to the bowl, cover loosely with oiled clingfilm, and leave somewhere warm for an hour or until doubled in size.

Turn out onto a floured surface, knead for a while and put into an oiled bread tin. Cover loosely with oiled clingfilm and leave somewhere warm for 30-60 minutes until the dough has risen above the top of the tin.

Remove the clingfilm (duh!) and put in a preheated oven (200C/gas mark 6) for 35-40 minutes.

Remove from the tin, tap to ensure it is cooked and place on a wire rack to cool.

Verdict: This makes a substantial and wholesome malty loaf. Particularly good sliced thinly and toasted.

Drink: K4e.

Entertainment: ‘7 Day Sunday’ on 5Live.

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