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Oatmeal Molasses Bread Recipe

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This bread has been our family's favorite for many years, and now I sent it to my out-of-town children. I added the aniseed to the recipe, which gives the bread a delicious, distinctive licorice flavor. It makes wonderful toast!

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Oatmeal Molasses Bread Recipe

Prep: 50 min. + rising Bake: 40 min.

Yield: 32 Servings

50 40 90

Ingredients

2 cups boiling water
1 cup old-fashioned oats
2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
1/2 cup molasses
2 tablespoons butter, softened
1 tablespoon aniseed, optional
1 tablespoon salt
5-1/2 to 6 cups all-purpose flour

Directions

In a bowl, pour boiling water over oats; let stand 30 minutes or until mixture has cooled to warm (110°-115°). In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Stir in oat mixture, molasses, butter, anise seed if desired, salt and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Shape into two loaves and place in greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40 minutes or until bread sounds hollow when tapped. Remove from pans to cool on wire racks. Yield: 2 loaves.

If Cooking for Two: Wrap one loaf in heavy-duty aluminum foil and freeze to enjoy later.

Nutritional Facts 1 serving (2 each) equals 108 calories, 1 g fat (1 g saturated fat), 2 mg cholesterol, 231 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Oatmeal Molasses Bread in Reminisce Extra October 1994, p49

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Reviews for Oatmeal Molasses Bread (2)

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Oatmeal Molasses Bread

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Reviewed on Sep. 22, 2009 by cherrylady

Loved the molasses flavor! (Didn't try the anise.) We made ham sandwiches with it. YUMMY!

Reviewed on Jan. 15, 2008 by bakingmad

We like fresh, homemade bread, but this turned out to be a bit of a disappointment. I omitted the anise, already an overpowering flavor, but still found the molasses overwhelmed the flavor of the bread and we could taste little else. If I knew what to use instead (not honey, maple syrup, or corn syrup), I would give it another try. It was easy to make and the texture was great!