We love how Maine’s culinary heritage has embraced oat molasses bread. It’s rustic and hearty and it surprises us with a gentle sweetness that pairs perfectly with soups or a cup of hot tea. This bread calls to mind that sense of comfort we crave on cold mornings by the shore.
We first tasted it while exploring local bakeries and we’ve been hooked ever since. The toothsome oats balance the deep molasses flavor and it takes us back to simpler times. Now it’s our go to comfort bake when we want a warm slice of Maine at home.
About Oat Molasses Bread Recipe Maine
We appreciate the time-honored flavors in this Oat Molasses Bread that reflect our deep love for Maine’s heritage. We blend old-fashioned rolled oats and rich molasses to create a dough that is dense yet tender. This classic loaf features a pleasantly sweet taste balanced by the wholesome texture of oats. We often slice it thick for morning toast or pair it with hot soup on brisk evenings. We treasure how each slice carries that comforting memory of local bakeries across the Maine coastline.
Below is a markdown table with approximate nutrient values per 2-ounce serving of this hearty bread:
| Nutrient | Amount |
|---|---|
| Calories | 140 |
| Protein | 4 g |
| Fiber | 3 g |
| Sugar | 6 g |
We like the slight crunch from oats that contrasts with the velvety crumb provided by the molasses. This bread stands on its own when served warm with soft butter. We also see how its rustic aroma enhances our afternoon tea. We have found that the moist crumb remains fresh for a few days if stored in a sealed container. This quality makes it our go-to baked staple for simple homemade meals.
Equipment And Tools
We rely on several essential items to create our Oat Molasses Bread Recipe Maine. We gather a large mixing bowl, measuring cups, measuring spoons, a sturdy wooden spoon, and a 9 x 5 inch loaf pan to shape our rustic dough. We also keep a kitchen towel nearby to cover the dough during proofing. Finally we place a wire cooling rack on our counter for proper airflow as the bread cools.
| Tool | Purpose |
|---|---|
| Large Mixing Bowl | Holds oats, molasses, and other dry and wet ingredients |
| Measuring Cups | Ensures precise measurement of oats, flour, and liquids |
| Measuring Spoons | Accurately measures salt, yeast, and smaller ingredients |
| Sturdy Wooden Spoon | Thoroughly mixes dense dough without slipping |
| 9 x 5 Inch Loaf Pan | Provides uniform shape and consistent baking |
| Kitchen Towel | Covers dough during proofing and helps retain moisture |
| Wire Cooling Rack | Promotes even cooling and prevents soggy bottoms |
Ingredients
- 2 cups old-fashioned rolled oats (plus extra for garnish)
- 1¾ cups warm water
- ⅓ cup unsulphured molasses
- 2 tablespoons unsalted butter softened
- 1 teaspoon salt
- 2¼ teaspoons active dry yeast
- 3½ cups bread flour plus extra for dusting
We start by placing the rolled oats in warm water and letting them soak for about 10 minutes. Then we stir in the molasses softened butter and salt. Next we add the yeast and gradually incorporate the flour until a soft dough forms. We keep extra flour on hand for dusting as we knead the dough to maintain a slightly tacky texture. This process captures the Maine spirit of our Oat Molasses Bread Recipe and ensures a rustic loaf with hearty flavor.
Directions
We transform our rolled oats and molasses into a comforting loaf. Follow these steps for a consistent result.
| Stage | Approximate Time |
|---|---|
| Prep | 5 min |
| Mix And Knead | 10 min |
| First Rise | 1 hour |
| Shape And Second Rise | 30 min |
| Bake | 35–40 min |
Prep
We place our rolled oats in a large mixing bowl. We soak them in warm water for about 10 minutes to soften. We cut our unsalted butter into small pieces. We measure our unsulphured molasses to have it ready. Gathering what we need now makes our process efficient.
Mix And Knead
We stir the soft oats with molasses and softened butter until combined. We add the bread flour in small increments. We sprinkle active dry yeast on top. We fold the mixture together to form a shaggy dough. We transfer to a floured surface and knead for about 10 minutes to honor Maine tradition. Keep the dough slightly tacky yet elastic.
First Rise
We shape the dough into a ball. We place it in a lightly greased bowl. We cover with a kitchen towel. We let it rest in a warm spot for about 1 hour or until doubled in size. This helps develop flavor and structure.
Shape And Second Rise
We lightly punch down the dough to release air bubbles. We shape it into a loaf. We set it in a 9 x 5 inch loaf pan. We cover again and leave it for 30 minutes to rise. This second proof adds extra tenderness to our loaf.
Bake
We preheat the oven to 375°F. We uncover the loaf and place the pan on the center rack. We bake for 35–40 minutes or until the top is golden and sounds hollow when tapped. We transfer the bread to a wire rack to cool fully.
Serving Suggestions
We enjoy this Oat Molasses Bread Recipe Maine style in many ways. We often toast slices for breakfast and spread them with softened butter plus jam. The sweet aroma of molasses pairs wonderfully with tangy cream cheese or savory cheddar for a midday snack. We also love dipping a warm slice into a hearty bowl of soup or chowder because the bread’s dense texture holds up well.
| Pairing | Description |
|---|---|
| Softened butter plus jam | Adds gentle sweetness and a creamy finish |
| Cream cheese or sharp cheddar | Balances the bread’s rich molasses flavor with tanginess |
| Soup or hearty chowder | Absorbs savory broth without losing its pleasant crunch |
Conclusion
We love sharing a taste of Maine with you Our oat molasses bread captures the best flavors of tradition and sweet homemade comfort
Its wholesome ingredients and tender texture bring warmth to any moment whether it’s breakfast or an afternoon snack We hope it becomes a favorite in your kitchen as it has in ours