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Oatmeal Molasses Bread Recipe

Oatmeal Molasses Bread Recipe photo by Taste of Home

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"This Norwegian bread was popular in Spring Grove, Minnesota, where I grew up," relates Lyla Franklin of Phoenix, Arizona. "My mother used to make eight loaves at a in a wood-burning stove. It's delicious toasted."

This recipe is:

Healthy

Diabetic Friendly

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Oatmeal Molasses Bread Recipe

Prep: 30 min. + rising Bake: 40 min.

Yield: 32 Servings

30 40 70

Ingredients

2 cups boiling water
1 cup quick-cooking oats
1 package (1.4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup molasses
1 tablespoon canola oil
1 teaspoon salt
6 to 6-1/2 cups all-purpose flour
1 teaspoon butter, melted

Directions

In a bowl, pour boiling water over oats. Let stand until mixture cools to 110° to 115°, stirring occasionally.
In a bowl, dissolve yeast in warm water. Add the molasses, oil, salt, oat mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cove rand let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 9-in. x 5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks. Brush with melted butter. Yield: 2 loaves (16 slices each).

Nutritional Analysis: One slices equals 114 calories, 1 g fat (trace saturated fat), trace cholesterol, 77 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch.

Originally published as Oatmeal Molasses Bread in Light & Tasty December/January 2003, p51

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Reviews for Oatmeal Molasses Bread

Oatmeal Molasses Bread

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Reviewed on Jan. 08, 2013 by schield

I make this over and over. It turns out perfectly every time.

Reviewed on Sep. 30, 2012 by nalianichols

This is an excellent recipe. I prefer more wheat in my breads so I added 2 Cups of Wheat flour and 3 Tablespoons of oil. After the first rise and punching down the dough I cut into four sections and produced four round loaves. They were risen for an hour, split the top into a cross, rubbed butter into the cross and baked for 30 minutes. The final product was absolutely perfect.

Reviewed on May. 12, 2011 by Alimershon

Wow!!!!!! I made this for my fam and they LOVED it!!!!!!!! A little butter and honey and you feel like you entered the gates of heaven!!! ;)

Reviewed on Mar. 04, 2011 by pagunning

This was a great bread recipe, very easy to make. It made two very nice loaves of tender bread with a very mild molasses taste. I gave my extra loaf to a couple who don't eat sugar and they really liked it.