Norwegian Oatmeal Molasses Bread Recipe
"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."
- 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
- 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).
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.
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