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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.

Ingredients

  • 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 King Arthur Unbleached All-Purpose Flour

Directions

  • 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 9-in. x 5-in. loaf pans. Cover and let rise until
  • doubled, about 1 hour. Bake at 375° for 40 minutes or until
  • bread sounds hollow when tapped. Remove from pans to cool on wire
  • racks. Yield: 2 loaves.

2 of 2

Oatmeal Molasses Bread (continued)

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.