In case you missed the first six posts (Quick and Easy Spicy Pumpkin Butter, Pumpkin Pecan Streusal Bars, Old-Fashioned Molasses Candy, Mary Jane Peanut Butter and Molasses Cookies, Shoofly Pie and Chocolate Gingerbread Brownies), it’s Molasses Marathon here on the blog. This is the 7th and final recipe.
This recipe wraps up Molasses Marathon here on the blog and while I did make a few more recipes with molasses, I think I’ll just scatter them in periodically. I believe 7 is enough for now =). I found this recipe in a magazine (during my molasses challenge week) and it just so happened to contain molasses. Coincidence? I think not! It was meant to be ;). I don’t normally eat many walnuts. If a recipe calls for nuts I generally use pecans or almonds because they are my favorites, but this time I decided to mix it up and actually use walnuts. Walnuts definitely have a stronger flavor than pecans or almonds either one but in this bread they were delicious! And the bread rose beautifully and was so light and fluffy – even the next day! It’s perfect for sandwiches or toast. I hope you’ve enjoyed my Molasses Marathon and that I’ve inspired you to make something more than cookies with your molasses =). Enjoy!
Oatmeal Walnut Bread
2 cups bread flour
2 1/4 tsp active dry yeast
1 1/2 tsp salt
1 cup water
4 tbsp molasses (or honey or agave)
2 tbsp vegetable oil
1/2 cup quick rolled oats
1 cup whole wheat flour
3/4 cup chopped walnuts
egg, water, and rolled oats for topping
1. In large mixing bowl, combine 1 1/4 cups bread flour, yeast, and salt; blend well. Heat 1 cup water, molasses, vegetable oil, and rolled oats until warm (120Â°-130Â°F). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.
2. By hand, gradually stir in whole wheat flour, nuts and enough remaining bread flour to make a firm dough. Knead of floured surface 5-8 minutes or until dough is smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise in warm place until doubled in size.
3. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat dough to a rectangle; approximately 14×7. Starting with the shorter side, roll up tightly, pressing dough into roll with each. Cover; let rise until indentation remains after lightly touching the side of the loaf.
4. Combine egg and 1 tbsp water; brush top of loaf. Sprinkle with rolled oats. Bake in preheated 375 degree oven for 30-40 minutes. Remove from pan; cool.
*adapted from Red Star Yeast