Norwegian Oatmeal Molasses Bread Recipe
Norwegian Oatmeal Molasses Bread Recipe photo by Taste of Home

Norwegian Oatmeal Molasses Bread Recipe

Read Reviews
5 7 7
Publisher Photo
"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."
TOTAL TIME: Prep: 30 min. + rising Bake: 40 min.
MAKES:32 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + rising Bake: 40 min.
MAKES: 32 servings


  • 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

Nutritional 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.


  1. In a bowl, pour boiling water over oats. Let stand until mixture cools to 110° to 115°, stirring occasionally.
  2. 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.
  3. 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.
  4. Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks. Brush with melted butter. Yield: 2 loaves (16 slices each).
Originally published as Oatmeal Molasses Bread in Light & Tasty December/January 2003, p51

Reviews for Norwegian Oatmeal Molasses Bread

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Apr. 10, 2016

"This bread is wonderful! I've made it a few times now, and it's so good!"

Reviewed Mar. 2, 2016

"I'm also from Minnesota & was thrilled to find this recipe. It tastes just like my grandma's!"

Reviewed Nov. 2, 2014

"My grandmother, also from Spring Gove MN, used to make this bread all the time. I had her recipe but had lost the instructions. I was so happy to find this. The only difference from hers is she used no canola oil and more butter in it's place also brushed with melted butter when done and sprinkled oatmeal on top. I can't wait until it's done. I will be reliving my childhood."

Reviewed Jan. 8, 2013

"I make this over and over. It turns out perfectly every time."

Reviewed Sep. 30, 2012

"This is an excellent recipe. I prefer more wheat in my breads so I added 2 Cups of Wheat flour and 3 Tablespoons of oil. After the first rise and punching down the dough I cut into four sections and produced four round loaves. They were risen for an hour, split the top into a cross, rubbed butter into the cross and baked for 30 minutes. The final product was absolutely perfect."

Loading Image