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Oatmeal Molasses Batter Bread

I’ve talked about batter breads before. Their main advantage is that they are incredibly simple, involving no kneading and still produce an excellent loaf.

It is so simple, in fact, that there is not much to say about it! This recipe makes one loaf with a soft, moist open crumb and a slightly crisp, thin crust. I mixed up the dough in my stand mixer, but you could certainly do it by hand, too. I find that giving it a mixing time of a few minutes is important to help the gluten develop and give the bread a better structure, something which normally happens during the kneading and rising process of other breads.

The loaf has the rich, tangy taste of the molasses, but it is tempered by the honey, so there is no bitterness in the bread. The oatmeal adds a bit of texture, but doesn’t detract from the overall softness of the crumb. It’s great for cutting into thick slices and eating with soup or slathering with butter. I like it best untoasted because of the lovely soft texture, but toast is always a good serving suggestion for breads.

Oatmeal Molasses Batter Bread
2 1/4 tsp (1 packet) active dry yeast
1 cup warm water (110F)
2 1/2 cups all purpose flour

1/2 cup rolled/quick cooking oats
3 tbsp molasses
2 tbsp honey
1 tsp salt

Combine all ingredients in the bowl of an electric mixer and, using the regular paddle attachment, beat at low speed until combined. Then, continue mixing for about 4 minutes.
Grease an 8×4-inch loaf pan and spread dough into it. Cover with a piece of plastic wrap and let the dough rise until it reaches the top of the pan, about 1 1/2 hours.
Preheat the oven to 375F.
Bake for 35 minutes, until well browned and, hollow-sounding when tapped.
Turn out of pan and cool almost completely on a wire rack before slicing into thick slices with a serrated knife.
Makes one loaf.

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10 Comments
  • Cathy
    May 20, 2006

    Hi Nic – sounds great! My mom used to make oatmeal bread from time to time and we all loved it. The oatmeal gives the bread some heft and I think must help keep it moist. I’ll bet the molasses gives your bread wonderful flavor – I’ll have to try it!

  • keiko
    May 20, 2006

    Hi Nic, I think I’m going to love this – molasses and honey must go well, thanks for sharing!

  • Natalia
    May 20, 2006

    It looks delicious. The oatmeal seems to melt right in to the crumb structure of the bread. I bet it would be great just with butter.

  • T
    May 20, 2006

    Ooh quick and easy loaf? I’m sold! This looks so good, and that combo of oatmeal and molasses is really appealing. I’ll be making this for sure.

  • Anonymous
    May 23, 2006

    Wonderful! Wonderful taste and texture, and so easy to make. It actually reminded us of the loaves they serve at Outback Steakhouse.

  • elizabeth
    June 1, 2006

    hey nic! i made this over the weekend and is delish! thanks for the recipe 🙂

  • Marisa (Portugal)
    August 3, 2007

    Hi!
    I visit bakingbites almost everyday..and already made quite a few recipes from here.
    This bread is amazing, and it tastes so good. Thank you!

  • Lisa
    October 18, 2007

    SO EASY! And very delicious. I had to stop myself from cutting a fourth thick slice to eat buttered!! Excellent. I’d like to make it every day!

  • Margie
    January 28, 2009

    Thanks. This seems like a recipe I made a few years ago and then lost the recipe. I’m eager to try it because it was so delicious and moist, and oh, I forgot EASY!

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