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Oatmeal Molasses Bread

"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."

32 ServingsPrep: 30 min. + rising Bake: 40 min.

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

2 of 2

Oatmeal Molasses Bread (continued)

Directions (continued)

pans to cool on wire racks. Brush with melted butter. Yield: 2
loaves (16 slices each).

Nutrition Facts: 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.