Ingredients:

  • 3 cups (375g) bread flour
  • 1 cup (90g) rolled oats
  • ½ cup (170g) unsulphured molasses
  • 1 cup (240ml) warm water
  • 2 ¼ tsp (7g) active dry yeast
  • 1 tsp (6g) salt
  • 2 tbsp (28g) unsalted butter, softened
  • 1 tbsp (12g) granulated sugar

Instructions:

  1. Combine warm water, sugar, and yeast in a small bowl. Stir gently and let it sit for 5–10 minutes until a thick, frothy layer forms on the surface.
  2. In a stand mixer or large bowl, combine the bread flour, oats, and salt. Pour in the yeast mixture, molasses, and softened butter. Knead on medium-low speed for 5–7 minutes (or by hand for 10 minutes) until the dough is smooth and tacky, but clears the sides of the bowl.
  3. Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and leave in a warm, draft-free spot for 60–90 minutes, or until the dough has doubled in size.
  4. Gently punch down the dough to release excess gas. Shape it into a tight cylinder and place it into a prepared 9x5 inch loaf pan. Cover and let rise a second time for 45 minutes, or until the dough rises about 1 inch above the rim of the pan.
  5. Preheat your oven to 350°F (175°C). Bake for 50–60 minutes. The loaf is done when the crust is a deep mahogany brown and the internal temperature reaches 190-200°F (88-93°C). Remove from the pan immediately and transfer to a wire rack.