This is a sponsored post written by me on behalf of Red Star Yeast. As always, all opinions expressed are my own.
I love molasses… Especially dark molasses. Given the choice between light and dark brown sugar (which is really just white sugar flavored with molasses), I will always take the dark brown sugar. And, when asked to pick a recipe from the Red Star Yeast archives to prepare and photograph, I was drawn to the Oatmeal Walnut Bread sweetened with molasses.
A lot of times I bake bread by hand, but this time I opted to use the stand mixer. The recipe comes together quickly and easily, and I’ve included step-by-step photos to help you along the way. (Be sure to check out the original recipe for directions for using a hand mixer or a food processor, if you prefer.)
I absolutely loved the way this bread turned out. I used organic blackstrap molasses, so the bread had a nice dark, rich flavor with just a hint of sweetness. I especially liked the walnuts, which added a nice crunch to the hearty bread.
The recipe yields a bread that is perfect to put on the table with dinner. It reminded me a bit of the loaves of bread that are often served at a steakhouse. In fact, the next time I make this, I may divide dough in half to make two smaller loaves. I think it will be my new “house” bread when we are having friends over for dinner… Especially if I am serving steaks!
Oatmeal Walnut Bread
Makes 1 loaf
(Recipe from Red Star Yeast; Used with permission.)
- 2 cups bread flour, divided
- 1/2 cup rolled oats + additional for sprinkling
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 1/2 teaspoons salt
- 1 cup water
- 1/4 cup dark molasses
- 2 tablespoons vegetable oil
(Jen’s Note – I prefer to use olive oil.)
- 1 cup whole wheat flour
- 3/4 cup chopped walnuts
- 1 egg
- 1 tablespoon water
In the bowl of your stand mixer, whisk together 1 cup of bread flour with the rolled oats, yeast, and salt. In a separate microwave safe bowl, combine the water, molasses, and vegetable oil. Heat to 120°-130°F.
Add the liquids to the dry mixture in your stand mixer bowl. Fit the mixer with the beater blade attachment and beat on medium speed for about 4 minutes. Switch to the dough hook. Gradually add the whole wheat flour, walnuts, and remaining bread flour, mixing on the lowest speed. Continue to knead with the dough hook for 5 - 7 minutes, until the dough is smooth and elastic.
Transfer the dough to a lightly oiled bowl, turning to grease the top. Cover with plastic wrap and let the dough rise until it tests ripe, when the imprint of two fingers remains. Torn the dough out onto a lightly floured surface. Punch the dough down to remove any air bubbles.
Shape the dough into a round loaf, and place on a greased cookie sheet. (Jen’s Note – I used a baking sheet lined with a silicone liner.) Cover with a damp towel, and let the dough rise until an indentation remains after touching.
Preheat the oven to 375°F. In a small bowl, whisk together the egg and water. Brush the loaf with the egg wash and sprinkle with oatmeal. (Jen’s Note – I also slashed the top of my loaf in the shape of an X.)
Bake for 30 – 40 minutes. Transfer from the cookie sheet to a wire rack to cool completely before slicing.
My Kitchen Addiction Disclosure – This post was sponsored by Red Star Yeast. Though I have been compensated to write this post, all opinions expressed are my own.