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Norwegian Oatmeal Molasses Bread

 Norwegian Oatmeal Molasses Bread
"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."
32 ServingsPrep: 30 min. + rising Bake: 40 min.


  • 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


  • In a bowl, pour boiling water over oats. Let stand until mixture
  • cools to 110° to 115°, stirring occasionally.
  • 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.
  • 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.

2 of 2

Norwegian Oatmeal Molasses Bread (continued)

Directions (continued)

  • 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).
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.