White bread boy dates brown bread girl. Things get controversial round these parts.
When I was making beans I tried to convince myself I didn’t need to make brown bread. I ate one small bowl of beans and the next day had some dough rising in the oven just before lunch. Moral of the story, you can’t make beans and not have brown bread. Also, you also shouldn’t lie to yourself, it’s mean. Brown bread however, is not mean, it’s warm and doughy from oatmeal, sweet from molasses, and complements smokey and rich baked beans.
My white bread man won’t eat this he’s plain by choice and dates extravagance by chance (rolls eyes). I know I wouldn’t have an issue polishing off two loaves of bread, I didn’t need to, so I made one loaf. Some may call that crazy, all that work for one loaf? Well it’s totally worth it and it’s totally fine not to share.
Side note, I topped mine bread with sunflower seeds, but they didn’t stick once I cut into the bread. Usually brown bread it topped with oats, which totally stick. To bind them to the top of the loaf brush a little milk on top of the loaf before dusting with dry oats. Milk alternatives totally will work in this case but stay away from oil/shortening or butter it’s too slick.
Oatmeal Brown Bread
- 1/2 cup of large flake oats
- 1 cup of warm water
- 2 tsp of yeast
- 1/4 cup of molasses
- 1/2 tsp of salt
- 2-3 tbs vegetable oil
- 2 cups of flour
In a large bowl add warm water, yeast, molasses and oats. Stir and let sit for about 5-10 minutes.
Add to the mixture salt, one tablespoon of vegetable oil and flour. Knead for about 5 minutes.
Remove dough from the bowl, clean then coat the bowl with remaining oil. Turn the dough in the oil and cover with plastic wrap and then a tea towel. Let rise for about one hour.
Prepare a loaf pan, gently add dough to loaf pan, try not to deflate it as much as possible. Cover again and let rise for another 45-60 minutes.
A few minutes before the rise time is up, pre-heat oven to 350. Bake bread for about 30 minutes until golden brown and sounds hollow.