The Food Pig

Sourdough Oatmeal Molasses Bread
This oatmeal molasses sourdough combines wholesome ingredients with rich, old-fashioned flavor. Slow, natural fermentation develops the sourdough’s distinctive character, while rolled oats contribute whole-grain fiber and a tender, hearty texture. Molasses adds a deep, gently tangy sweetness that blends beautifully with the bread’s mild sourdough tang. With its richly browned crust and satisfying crumb, this loaf brings a little extra goodness to everyday bread. Enjoy a slice toasted for breakfast, pair it with a comforting bowl of soup, or use it to turn a simple sandwich into something special.

Sourdough Oatmeal Molasses Bread

5 from 1 vote

A delicious and mildly sweet sourdough bread made with rolled oats and molasses.

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Prep Time 14 hours hrs

Cook Time 1 hour hr

Cooling 2 hours hrs

Servings: 9 people

Course: Bread, Breakfast, Sandwich, Snack

Cuisine: International

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 100 g unsulfured blackstrap molasses
• 500 g bottled purified water, boiling
• 130 g rolled oats
• 250 g active sourdough starter
• 150 g additional bottled purified water
• 720 g bread flour
• 20 g table salt

Equipment

• 2 4.3 quartDutch oven with cover.

Method

 

Preparation

1. Combine rolled oats, molasses and boiling water. Allow to cool to room temperature.
2. Add sourdough starter and additional water and mix.
3. Add combined bread flour and table salt and mix until all dry ingredients have been incorporated into a shaggy dough.
4. Cover with plastic and put aside for two hours.
5. Perform 5 sets of stretch and fold every 30 minutes.
6. Cover and let rest for 90 minutes.
7. Divide into two equal portions, flatten each into a rough rectangle, fold over and roll into a ball. Pull and rotate to shape and tighten.
8. Rest for one hour. Pull and rotate to tighten. Place in a banneton lightly dusted with rice flour.
9. Proof for 8 hours.

Baking

1. Preheat the oven and covered Dutch oven for 30 minutes.
2. Turn over both dough balls onto parchment paper.
3. Make a deep score from top to bottom 1/3 in on either side. Make two shallow scores about 2" in length on the other.
4. Remove the covered dutch ovens from the stove
5. Carefully lift the dough on the parchment paper
6. Cover and return to the oven to bake 25 min
7. Remove the cover and bake an additional 30 minutes t 400
8. Remove from the oven, remove the parchment paper and place on a cooling rack for at 2 hours.

Notes

Oat, molasses and water after cooling.

Shaggy dough after initial mix.

Dough ball ready to bake.

Loaves cooling on rack

Sliced and ready to enjoy!