3tablespoonsunsulphured molasses (not blackstrap, see notes)
3tablespoonsunsalted butter,melted and cooled, divided
1 1/2teaspoonskosher salt
Place the active dry yeast and warm water in the bowl of a stand mixer and whisk to combine. Wait 5 minutes, giving the yeast a chance to activate, then add the flour and oats to the bowl. Attach the dough hook and turn the machine on low speed. Add the molasses, honey, 2 tablespoons of the melted butter, and the salt. Mix for 6-7 minutes on low speed. The dough should be light and sticky, but should hold together.
Lightly grease a bowl with a neutral flavored oil (such as vegetable oil). You can use the stand mixer bowl to save a dish. Place the dough in the bowl, turning to coat, then cover with plastic wrap or a clean dish towel. Set aside to rise for 1 to 1 1/2 hours, or until double in size (see notes). Once the dough has doubled in size, gently punch down to deflate.
Grease an 8×4-inch loaf pan using butter or baking spray. Form the dough into a loaf shape and place into the pan. Cover loosely with plastic wrap or a clean dish towel and let the dough rise until it reaches the top of the pan, 1 to 1 1/2 hours.
Preheat the oven to 375 degrees F. Brush the remaining melted butter on top of the bread dough, then bake for 25-35 minutes, or until golden brown on top and hollow-sounding when tapped.
Turn the bread out of pan and cool almost completely on a wire rack. Slice thickly with a serrated knife. Serve topped with butter or alongside soup.
For some reason, I couldn’t get the bread to rise with blackstrap molasses. I was using this brand. The bread turned out beautifully when I switched to this brand.To help the dough rise, I make a proofing box using either my oven or microwave. To do this, simply boil some water and pour into a bowl. Carefully set the bowl of water in the oven or microwave next to the dough. This will create a warm, humid environment, which yeast loves.