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Oatmeal Molasses Bread

 Oatmeal Molasses Bread
This bread has been our family's favorite for many years, and now I sent it to my out-of-town children. I added the aniseed to the recipe, which gives the bread a delicious, distinctive licorice flavor. It makes wonderful toast!
32 ServingsPrep: 50 min. + rising Bake: 40 min.


  • 2 cups boiling water
  • 1 cup old-fashioned oats
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 1/2 cup molasses
  • 2 tablespoons butter, softened
  • 1 tablespoon aniseed, optional
  • 1 tablespoon salt
  • 5-1/2 to 6 cups all-purpose flour


  • In a bowl, pour boiling water over oats; let stand 30 minutes or
  • until mixture has cooled to warm (110°-115°).
  • In a large bowl, dissolve yeast in warm water; let stand 5 minutes.
  • Stir in oat mixture, molasses, butter, anise seed if desired, salt
  • and 2 cups of flour; beat until smooth. Add enough remaining flour
  • to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place dough 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; divide in half. Shape into two loaves and place in
  • greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1
  • hour.
  • Meanwhile, preheat oven to 375°. Bake 40 minutes or until bread

2 of 2

Oatmeal Molasses Bread (continued)

Directions (continued)

  • sounds hollow when tapped. Remove from pans to cool on wire racks.
  • Yield: 2 loaves.
If Cooking for Two: Wrap one loaf in heavy-duty aluminum foil and freeze to enjoy later.
Nutritional Facts: 1 serving (2 each) equals 108 calories, 1 g fat (1 g saturated fat), 2 mg cholesterol, 231 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.