Print Options

Back to Molasses Oat Bread >

Include these items:

Select reviews >

Taste of Home Logo

Molasses Oat Bread

 Molasses Oat Bread
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
48 ServingsPrep: 20 min. + rising Bake: 45 min. + cooling


  • 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


  • 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).