Dark Molasses Oat Bread

If you’re looking to level up from quick breads to yeast breads, this molasses oat loaf makes a great bridge between the two styles of baking. The Le Creuset Bread Oven demystifies the baking process, thanks to its dome-shaped lid, which traps steam encouraging the bread to rise and develop flavor. Plus the low-profile base promotes the development of a golden-brown crust. In just a few hours, you’ll turn out a bakery-worthy loaf, perfect for toast, sandwiches and snacking.

1 cup quick rolled oats, plus 1 tablespoon for top of bread

1 1/2 cups boiling water

1/4 cup lukewarm water

1 teaspoon sugar

2 teaspoons instant yeast

3-3 1/2 cups bread flour or all purpose flour, plus extra for dusting

1/2 cup dark molasses

1 teaspoon salt

Vegetable oil

1 egg, beaten

Butter

Honey

Place rolled oats in a heatproof bowl and cover with boiling water. Stir to combine and allow to cool for about 10-15 minutes.

Place the lukewarm water and sugar in a small mixing bowl and stir to combine. Sprinkle the yeast over top and let sit until foamy, about 10 minutes.

In the bowl of an electric stand mixer fitted with a dough attachment, place the 3 cups flour, molasses, oat mixture and yeast mixture, and knead on the lowest speed for 3 minutes. Add a bit more flour if the dough seems too wet. Add the salt and continue kneading until the dough is elastic, about 5-10 minutes. Turn out dough out onto a lightly floured surface and shape dough into a ball. Grease a large mixing bowl with vegetable oil. Place the dough in the bowl and turn to coat with the oil. Cover the bowl with plastic wrap and allow the dough to rise until doubled in size, about 60-90 minutes at room temperature.

Sprinkle the base of a Bread Oven with flour. Punch the dough down in the bowl and knead for 1 minute. Shape the dough into a ball and place in the base of the Bread Oven, seam side down. Slash an X in top of the dough, place the cover on the Bread Oven and allow the dough to rise for 1 hour.

Preheat oven to 350°F.

Brush the risen loaf with the beaten egg and sprinkle with the remaining tablespoon rolled oats. Place the cover on the Bread Oven and place in preheated oven. Bake for 20 minutes, then uncover and continue baking until cooked through, 25-30 minutes longer. Place the bread on a cooling rack and allow to rest for 20 minutes before slicing. Serve slices topped with butter and honey.