Old-Fashioned Brown Bread Recipe
Old-Fashioned Brown Bread Recipe photo by Taste of Home

Old-Fashioned Brown Bread Recipe

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This chewy, old-fashioned bread boasts a slightly sweet flavor that will transport you back to the old days. —Patricia Donnelly, Kings Landing, New Brunswick
TOTAL TIME: Prep: 20 min. + rising Bake: 35 min. + cooling
MAKES:32 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + rising Bake: 35 min. + cooling
MAKES: 32 servings


  • 2-1/3 cups boiling water
  • 1 cup old-fashioned oats
  • 1/2 cup butter, cubed
  • 1/3 cup molasses
  • 5-1/2 to 6-1/2 cups all-purpose flour
  • 5 teaspoons active dry yeast
  • 2 teaspoons salt

Nutritional Facts

1 slice equals 124 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 170 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1-1/2 starch.


  1. In a large bowl, pour boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120°-130°, stirring occasionally.
  2. In another bowl, combine 3-1/2 cups flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough.
  3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  5. Meanwhile, preheat oven to 375°. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
Originally published as Old-Fashioned Brown Bread in Taste of Home October/November 2009, p19

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Reviewed Jan. 31, 2016

"This bread is incredibly moist with the perfect subtle sweetness. Love!"

Reviewed May. 24, 2015

"This bread was very good with a subtle sweetness. However, I feel like all the dough would have fit into a 2 quart round dish. And I could have baked it all together."

Reviewed Apr. 7, 2015

"This bread was pretty good, but I would make a few changes in the recipe. I would only use 2 cups water. It required about 7 1/2 cups of flour and then it was still very sticky. I would increase the molasses to 1/2 cup. My bread wasn't nearly as dark as in the photo. I would decrease yeast to 4 tsp. mine raised in 40 mins it was ready to run over the top of the pan. I also made rolls instead of bread. They were extremely light and fluffy. They went over very well with my guests. Will definitely make again."

Reviewed Apr. 23, 2013

"This bread turns out perfect every time I make it. It is amazing and I have made and recommended it several times to friends and family. i add a scant 1/2 c cracked wheat to the oatmeal and boiling water. It is so delicious! You cannot eat just one piece!"

Reviewed Apr. 21, 2013

"I can't find my mother's brown bread recipe, but this come amazingly close and was pretty easy to make. I tried another brown bread recipe on another site that wouldn't even rise.... might have been my fault. I made this and shared with a friend and her husband and it was described as delicious."

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