Oatmeal Molasses Sandwich Bread




Water roux or Tangzhong

  • 50g bread flour
  • 250 ml water

Oatmeal Molasses

  • 500g bread flour
  • 100g oatmeal, finely grinded
  • 175g molasses (½ cup)
  • 7g salt
  • 7g yeast
  • 6g vital gluten
  • 95ml water
  • 50g butter (room temperature)



Water roux or Tangzhong

  1. In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film.

Oatmeal Molasses Dough

  1. Place all the cooled tangzhong or water roux and all the ingredients listed under dough into a mixer except for the butter. Mix until all the ingredients are together, it will slightly sticky.
  2. Increase the speed to number 2 and continue to mix for 5 minutes.
  3. Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky.
  4. Place the dough into a medium to large bowl. Cover and let it proof until the size triple from the original size.
  5. Now it is time to shape the dough…

Shape the Dough

  1. Knock back the dough and split into approximately 8 little balls and let it rest for 5 minutes on the counter.
  2. Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.
  3. Place the Swiss rolls into the Double loaf or Pullman pan (4 each) whichever you have and let it rise until triple of its original size.
  4. Cover the pan and bake in a preheated oven of 350F for approximately 25 minutes.
  5. Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.
  6. Store the bread in an airtight container.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach