My Oatmeal Bread

This oatmeal bread has real depth thanks to the one-two punch of honey and dark molasses. The honey keeps things light and floral while the molasses adds that deep, almost malty richness you get from a good bakery loaf.

The rolled oats soften in the boiling water along with the margarine, which partially cooks them before they ever hit the dough. That gives the finished bread a tender, slightly chewy bite studded with soft oat flakes instead of raw, gritty bits.

This is an all-in-one method: blend everything together, knead, let it rise, and bake. No multiple bowls, no complicated steps.

Chef Tips

• Let the boiling water, margarine, and oat mixture cool to lukewarm before adding the eggs and yeast. Hot liquid will kill the yeast and cook the eggs.
• Knead for a full 10 minutes by hand until the dough is smooth and springs back when you poke it. Under-kneaded dough makes a crumbly loaf.
• “Double in size” usually takes about an hour in a warm kitchen. A turned-off oven with the light on works well as a proofing spot.
• The bread is done when it sounds hollow if you thump the bottom of the loaf.

Variations

• Replace margarine with butter for a richer flavor and better browning on the crust.
• Add a tablespoon of cinnamon and a handful of raisins for a breakfast-style oatmeal bread.
• Use half whole wheat flour for a denser, nuttier loaf with more fiber.