Molasses Oatmeal Bread Recipe
You're sure to notice the distinctive taste of molasses in this pretty brown loaf. It's my favorite "wholesome" bread recipe. Try it toasted or serve slices with coffee for a quick snack during the busy holiday season.
- 5 to 5-1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup quick-cooking oats
- 1/2 cup All-Bran
- 1/3 cup toasted wheat germ
- 2 packages (1/4 ounce each) active dry yeast
- 1 tablespoon salt
- 2 cups water
- 1/2 cup molasses
- 2 tablespoons butter
- Melted butter, optional
- In a large bowl, combine 3 cups flour, oats, All-Bran, wheat germ, yeast and salt. In a saucepan, heat the water, molasses and butter to 120°-130°. Add to dry ingredients; 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 greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Brush tops with butter if desired. Yield: 2 loaves.
Originally published as Oatmeal Molasses Bread in Country Woman Christmas Annual 2000, p19
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