How to Make Martha Stewart's Molasses Oat Bread | Martha Bakes Recipes | Martha Stewart

molasses

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup provides sweetness with a different flavor profile.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free option, while water reduces costs.

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour adds nutrition but can be more expensive.

In a bowl, add 1 cup of rolled oats and 1.5 cups of water plus 2 tablespoons of boiling water.

Add 1/4 cup of molasses to the oats and let sit for 10 minutes.

Add 1 envelope of active dry yeast over the porridge and let it proof.

In a food processor, grind 1/2 cup of rolled oats until fine to make oat flour.

In a bowl, combine 3/4 teaspoon of salt, 1.5 cups of bread flour, 1.5 cups of whole wheat flour, and 1/4 cup of powdered milk; pulse together in the food processor.

Combine the dry ingredients with the oat porridge mixture and stir until mixed.

Turn the dough out onto a floured surface and mix thoroughly without extensive kneading.

Brush a bowl with a little safflower oil and place the dough inside, covering it tightly with plastic wrap to rise until doubled in bulk, about 1 hour.

After rising, flatten the dough and shape it into a domed loaf, then place it on an oiled baking sheet and cover for a second rise of 1 hour.

Preheat the oven to 400°F (204°C).

After the second rise, brush the loaf with softly beaten egg white and sprinkle 1 tablespoon of rolled oats on top.

Score the top of the loaf with a sharp knife in an X shape.

Bake in the preheated oven at 400°F for 10 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes until the bottom sounds hollow when tapped.

Remove the bread from the oven and let it cool on a rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens