I never got into the pandemic trend of baking sourdough bread. Fussy, precise baking has never been my forte, and it took me a long time to feel any kind of confidence with yeast at all. But my nieces appear to be in a sourdough phase and seeing them bake inspired me to try my own loaf, but I went in a different direction with a perfect for autumn dark molasses bread. It is easy to make and very forgiving, but creates a loaf absolutely packed with flavor. Oats create a heft that is still light and wonderful chew, while molasses adds this deep, earthy flavor with a very slightly sour edge. I adore this served with lashings of salted cultured butter – the really good kind – but it is perfect to go with a bowl of soup, or as a vehicle for all sorts of spreads and topping (sharp cheese is excellent on this). All in all, this is the perfect loaf for the cooler months.
Use quick cooking rolled oats for this so they meld into the dough easily after hydrating them in boiled water. Instant yeast, the kind that comes in a jar, is my favorite because it requires no proofing. This dough is a slightly sticky so you will need to add flour until you reach a point where the sticky dough. It takes a little work to scrape the dough into the rising bowl, but that okay. You can easily roll it into a smooth ball in the bowl. I like to shape this into one long log, but you can make a big round or even two smaller loafs (I’d do that on two baking sheets to give rising room). Brushing with the egg wash makes the oats and sea salt adhere and creates a lovely brown, burnished finish. The sprinkling of oats and crunchy sea salt are the perfect little final flourish.
Ingredients
1 cup quick cooking rolled oats, plus some for sprinkling
1 ½ cups boiling water
4 cups all-purpose flour, divided
2 teaspoons instant yeast
1 teaspoon kosher salt
½ cup molasses
Cooking spray
1 egg
Flaky sea salt
Directions
- Put the oats in the large bowl of a stand mixer and pour over the boiling water. Leave to cool and hydrate for 15 – 20 minutes.
- Add the 3 cups of the flour, the yeast, salt and molasses and beat, using the dough hook on medium low, until the dough comes together in a shaggy ball. Add more flour a little at a time until the dough is a cohesive ball, scraping it off the hook a few times. It will be a wet and sticky dough bout should form a ball. Knead on medium speed for 5 minutes, scraping the dough from the hook once.
- Spray a large bowl with cooking spray and scrape the dough into it. Form the dough into a cohesive ball, turning it over in the cooking spray so the top is greased too. Cover with plastic wrap and let rise in warm, draft free space for 1 ½ hours, until doubled in size. I have a proofing feature on my oven that heats it to a low 85 degrees, but inside the microwave or even the turned off oven is a draft free place.
- When the dough has risen, line a limed quarter sheet baking pan with parchment paper. Gently deflate the dough with your fist, then lift it out of the bowl and form it into a long loaf, then place it on the prepared baking sheet. Use a thin bladed knife to slash the top of the dough a few times, then cover the whole with a tea towel and leave to rise a further hour.
- Heat the oven to 350 degrees while the loaf is rising. Beat the egg in a small bowl with a dash of water then brush the top of the loaf with it. Sprinkle over some oat flakes and flaky sea salt, then bake the risen dough for 35 – 40 minutes or until it makes a hollow sound when tapped on the bottom or an internal temperature of 200 degrees.
- Let the loaf cool slightly, then slice and serve. Cover with a tea towel in the short term, but leftovers can be stored in an airtight container for three days.
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