- 5 to 5-1/2 cups 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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