Molasses Oat Bread Recipe

5 8 10
Molasses Oat Bread Recipe
Molasses Oat Bread Recipe photo by Taste of Home
Publisher Photo

Molasses Oat Bread Recipe

Read Reviews
5 8 10
Publisher Photo
This recipe has been passed down through my family from my Swedish great-grandmother. Last Christmas, my 78-year-old mom made and distributed 25 of these loaves. The slightly sweet bread receives high praise, even from my children, who are picky eaters. -Patricia Finch Kelly, Rindge, New Hampshire
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 45 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 45 min. + cooling

Ingredients

  • 4 cups boiling water
  • 2 cups old-fashioned oats
  • 1 cup molasses
  • 1/4 cup sugar
  • 3 tablespoons canola oil
  • 3 teaspoons salt
  • 1 package (1/4 ounce) active dry yeast
  • 9 to 10 cups all-purpose flour

Directions

In a large bowl, pour boiling water over cereal. Add the molasses, sugar, oil and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Stir in yeast. Add 8 cups 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 in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down and divide into thirds; shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (16 slices each).
Originally published as Molasses Oat Bread in Taste of Home December/January 2002, p27

Nutritional Facts

1 slice: 0g sugar total.

  • 4 cups boiling water
  • 2 cups old-fashioned oats
  • 1 cup molasses
  • 1/4 cup sugar
  • 3 tablespoons canola oil
  • 3 teaspoons salt
  • 1 package (1/4 ounce) active dry yeast
  • 9 to 10 cups all-purpose flour
  1. In a large bowl, pour boiling water over cereal. Add the molasses, sugar, oil and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Stir in yeast. Add 8 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  3. Punch dough down and divide into thirds; shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
  4. Bake at 350° for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (16 slices each).
Originally published as Molasses Oat Bread in Taste of Home December/January 2002, p27

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Reviews forMolasses Oat Bread

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2124arizona User ID: 845443 265716
Reviewed May. 8, 2017

"This is a large enough recipe that you have enough bread for gifts and have one for yourself! The bread is awesome!"

MY REVIEW
maryannrobinson User ID: 8589863 235745
Reviewed Oct. 27, 2015

"I just made this, it is delicious and easy to make. I used quick rise yeast so I only had to rise one time and I worked great."

MY REVIEW
proesner User ID: 102431 34754
Reviewed Jan. 5, 2014

"We love this bread. I give it as gifts at Christmastime. People really like it. It freezes well."

MY REVIEW
tedwardbear User ID: 6545600 98479
Reviewed Feb. 24, 2012

"This recipe makes bread that is very satisfying and goes a long way toward reviving one who is hungry and feeling down. The smell of the bread baking is also a huge advantage over other recipes. It does not last long enough to get old."

MY REVIEW
bhosley User ID: 4946756 104202
Reviewed Feb. 3, 2012

"This is very good bread and I?ll make it again. Be aware, however, it does make three loaves. So make sure you have plenty of help eating it! Once they taste it, you?ll have no problem finding volunteers."

MY REVIEW
maggieaw User ID: 4163584 76147
Reviewed Feb. 23, 2011

"So good!

I made this bread today- its delicious! It reminds me of the bread they serve at our local Black Angus- I spilt the recipe in half and made four small round loaves on a cookie sheet. I also sprinkled a few oats on the top before baking. I enjoyed some right out the oven- great stuff!"

MY REVIEW
jaelspike User ID: 4785474 130579
Reviewed Sep. 8, 2010

"Leftovers are so good, toasted and with butter and honey spread on top."

MY REVIEW
dryoung44 User ID: 4591820 82749
Reviewed Dec. 12, 2009

"This is the best bread I've ever eaten. I modified to make 2 loaves, and one was gone as soon as it left the oven."

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