Molasses Oat Sandwich Bread
Recipe type: Bread
A healthy, forgiving homemade bread that is great fresh, freezes well, and has a great texture when toasted!
  • 1¼ cups boiling water
  • ¾ cup large-flake rolled oats
  • ⅓ cup fancy molasses
  • 2 tbsp butter, softened
  • 1 egg, beaten
  • 1 tsp granulated sugar
  • ½ cup warm water
  • 1 tbsp (or 1 package) active dry yeast
  • 3 cups all purpose flour (approx)
  • 1 cup whole wheat flour
  • 1½ tsp salt
  • Topping (optional):
  • 1 egg, beaten
  • 2 tbsp large-flake rolled oats
  1. In heatproof bowl, stir boiling water with rolled oats; let stand until absorbed, about 15 minutes. Stir in molasses, butter and egg.
  2. Meanwhile, in large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand until frothy, about 10 minutes. Stir in oat mixture. Stir in 2-1/2 cups (625 mL) of the all-purpose flour, whole wheat flour and salt to form sticky dough.
  3. Turn out onto floured surface. Knead until smooth and elastic, adding as much of the remaining flour as necessary, about 5 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.
  4. Punch down dough; divide in half with a sharp knife. On floured surface, pat each half into 11- x 8-inch (28 x 20 cm) rectangle. Starting at narrow end, roll up into cylinder; pinch edge to seal. Fit into 2 greased 8x4"or 9x5" loaf pans. Cover with damp tea towel; let rise again in warm, draft-free place until doubled in bulk, about 1 hour.
  5. Topping: Brush loaves gently with egg mixed with a teaspoon of water; sprinkle with oats. Bake in centre of 375°F oven until loaves sound hollow when tapped on bottoms, about 36-40 minutes. Let stand 10 minutes, then run a knife around the edges and remove to wire cooling racks to cool.
Try to wait for it to cool before slicing it - cutting only part of a warm loaf often makes the rest cool unevenly, affecting the texture and making it more gummy.
Store in airtight plastic bag at room temperature for up to 4 days, or cool, slice, and freeze for longer storage.
Recipe by Hidden Ponies at