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Molasses Oat Bread Recipe

Molasses Oat Bread Recipe photo by Taste of Home

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This recipe has been passed down through my family from my Swedish great-grandmother. Last Christmas, my 78-year-old mom made and distributed 25 of these loaves. The slightly sweet bread receives high praise, even from my children, who are picky eaters. -Patricia Finch Kelly, Rindge, New Hampshire

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Molasses Oat Bread Recipe

Prep: 20 min. + rising Bake: 45 min. + cooling

Yield: 48 Servings

20 45 65

Ingredients

4 cups boiling water
2 cups old-fashioned oats
1 cup molasses
1/4 cup sugar
3 tablespoons canola oil
3 teaspoons salt
1 package (1/4 ounce) active dry yeast
9 to 10 cups all-purpose flour

Directions

In a large bowl, pour boiling water over cereal. Add the molasses, sugar, oil and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Stir in yeast. Add 8 cups 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 in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down and divide into thirds; shape into loaves. Place in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (16 slices each).

Originally published as Molasses Oat Bread in Taste of Home December/January 2002, p27

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Reviews for Molasses Oat Bread

Molasses Oat Bread

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Reviewed on Feb. 24, 2012 by tedwardbear

This recipe makes bread that is very satisfying and goes a long way toward reviving one who is hungry and feeling down. The smell of the bread baking is also a huge advantage over other recipes. It does not last long enough to get old.

Reviewed on Feb. 03, 2012 by bhosley

This is very good bread and I?ll make it again. Be aware, however, it does make three loaves. So make sure you have plenty of help eating it! Once they taste it, you?ll have no problem finding volunteers.

Reviewed on Feb. 23, 2011 by maggieaw

So good!

I made this bread today- its delicious! It reminds me of the bread they serve at our local Black Angus- I spilt the recipe in half and made four small round loaves on a cookie sheet. I also sprinkled a few oats on the top before baking. I enjoyed some right out the oven- great stuff!

Reviewed on Sep. 08, 2010 by jaelspike

Leftovers are so good, toasted and with butter and honey spread on top.

Reviewed on Dec. 12, 2009 by dryoung44

This is the best bread I've ever eaten. I modified to make 2 loaves, and one was gone as soon as it left the oven.