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Jan 2, 2019

Old Fashioned Oatmeal Bread

Old Fashioned Oatmeal Bread made with rolled oats and molasses. 

Old Fashioned Oatmeal Bread

This old fashioned oatmeal bread is a lot like Anadama Bread (an old fashioned New England bread) except with oats instead of cornmeal.

This bread gets its deep color from molasses (black treacle). There are only two tablespoons of molasses in the dough, but it is pretty dark.

Molasses is made either from cane or beet sugar, and was a popular sweetener in the U.S. before the 20th Century (Wikipedia). It actually has some vitamins in it, unlike white sugar. In fact, it can be found in health food stores.

If you find that the molasses flavor is too strong, you can substitute brown rice syrup, honey, or corn syrup for half of the molasses to lighten it up a little.

New England Old Fashioned Oatmeal Bread

You can't see the oats in this bread because they are soaked in boiling water to soften them. I wish I had remembered to decorate the top of the loaf with some rolled oats just for looks.

It was really cold in my house when I made this bread, so my rising time was longer than written. I also added about three more tablespoons of water to the dough.

New England Old Fashioned Oatmeal Bread #bread #oatmeal

This is an easy bread to make, with the added nutrition from oats in the dough.

You can knead it by hand, by stand mixer, or in your bread machine using the dough cycle. I used a stand mixer.

This bread is great for sandwiches (especially chicken salad or ham and cheese), toast, grilled cheese, and French toast.

January is National Oatmeal Month so the Foodie Extravaganza group is cooking and baking with oats. Our host is Wendy of A Day in the Life on the Farm. Here are more delicious recipes using oats:

bread, oats, oatmeal, molasses
Yield: 1 loaf, 16 slicesPin it

Old Fashioned Oatmeal Bread


  • 1 1/2 ounces (1/2 cup) rolled oats
  • 1 tablespoon unsalted butter
  • 1 1/2 ounces (2 tablespoons) molasses
  • 7/8 ounces (2 tablespoons) granulated sugar
  • 6 ounces (3/4 cup) boiling water
  • 2 1/4 teaspoons instant or active dry yeast
  • 1/4 cup warm water, plus more if necessary
  • 12 3/4 ounces (3 cups) unbleached all purpose or bread flour
  • 1 teaspoon salt


  1. Spray an 8 1/2 inch by 4 1/2 inch loaf pan with spray oil
  2. In the bowl of a stand mixer, stir together the oats, butter, molasses, sugar, and boiling water. Let stand until the water is lukewarm (about 90 degrees F). 
  3. Add the yeast and the additional water and stir. 
  4. Add the flour and the salt, and mix on low until the dough comes together. Add more water if necessary, by tablespoon. 
  5. Increase the mixer to second speed and knead with the dough hook for about 8 minutes, until you have a smooth dough. Cover the bowl and let the dough rise until doubled, 45 to 60 minutes. Heat the oven to 375 degrees F. 
  6. Shape the dough into a log and place it in the loaf pan. Cover loosely with oiled plastic wrap, and let rise until it is about 1 inch above the pan rim in the middle, about 30 to 40 minutes. 
  7. Bake the bread on the middle rack for 35 minutes, until the loaf registers 190 degrees in the center with an instant read thermometer. Check the loaf after about 20 minutes of baking and tent with foil if it is browning too quickly. 
  8. Let the loaf cool in the pan on a wire rack for five minutes. Remove the loaf from the pan and cool completely on a wire rack. 
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Created using The Recipes Generator

Would you like to comment?

  1. You are my bread baking hero Karen. I want to know how you get those slices so even. Mine are always different sizes and thicker in some parts. Happy New Year.

    1. Thanks so much Wendy. I have a great 10 inch serrated knife that I give all the credit to.

  2. My new oven has a bread proofing cycle that has given me much more confidence in my baking. Definitely need to try this one! The store bought version has so much unpronounceable stuff in them.

    1. How cool! I have tons of bread recipes here =)

  3. Karen you are perfect in baking breads, they turn excellent every time. This too is perfect.

  4. I'm always leery of using yeast, you give me inspiration with all of you bead recipes!

  5. I’m so glad to find bread recipes that call for weighing ingredients, especially the flour. Thanks! :)

    1. I'm a total believer in weighing ingredients.


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