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Norwegian Oatmeal Molasses Bread

"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."
  • Total Time
    Prep: 30 min. + rising Bake: 40 min.
  • Makes
    2 loaves (16 slices each)


  • 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


  • In a bowl, pour boiling water over oats. Let stand until mixture cools to 110° to 115°, stirring occasionally.
  • 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.
  • Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 1 hour.
  • Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks. Brush with melted butter.
Nutrition Facts
1 slice: 114 calories, 1g fat (0 saturated fat), 0 cholesterol, 77mg sodium, 23g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.

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  • Eileen
    Jan 14, 2021

    I had made this same recipe over 20+ years ago and couldn’t find my copy. Happy when I found this because I love the oatmeal and molasses flavor combination. Simple bread to make. To enhance the oatmeal, whole-grainness of this bread, I ground 2 cups of old-fashioned oats to make a coarse oat flour and only used 4 cups AP flour. I used 2 1/2 tsp yeast (extra 1/4 tsp to compensate for potential heaviness) and also made 3 loaves instead of 2 to share with my kids- cut baking time to 35 minutes. I love the flavor and texture of this bread and it rose fine both times. I do think it would be better as 2 loaves and next time I might use 2 c oat flour, 2 c bread flour and 2-2 1/2 c AP flour. I used my Cuisinart mixer to mix and knead dough, which gave it a good long 8 minute workout but interesting watching the dough become more elastic and change color as the gluten got more activated.

  • James
    Aug 7, 2020

    Very good bread. My mom made something similar to this. I made the following adjustments: 1) Regular oats, not instant; 2) 1/4 cup of molasses. I thought 1/2 cup would make it too sweet. I use Grandma's unsulfered molasses; 3) I used 4 cups of white whole wheat flour and 2 cups unbleached white. I used Kroger brand for the white whole wheat and King Arthur for the white flour. Next time I may use all white whole wheat flour. If you have never used it in your baking, give it a try. Gives a nice, subtle whole wheat flavor to bread while retaining a white flour texture.

  • Elizabeth
    May 7, 2018

    This bread is great! I mixed it by hand as instructed, and put it in the bread maker on knead only, it kneaded for eight minutes. Halfway through the cycle, I flipped it, as this is a big size for the bread maker. Then I continued as the recipe instructs. It tastes sweet, it's smooth, and came out as the best bread I've made yet! I'll make this all the time!

  • cside28
    Feb 15, 2018

    I do not have a rating yet, but a question, the ingredients show 6-61/2 cups flour, but the directions only list 3 cups, which one is it please?

  • noesee
    Feb 23, 2017

    This is delicious bread!!!Thanks for sharing.

  • adamscook
    Apr 10, 2016

    This bread is wonderful! I've made it a few times now, and it's so good!

  • sugarcrystal
    Mar 2, 2016

    I'm also from Minnesota & was thrilled to find this recipe. It tastes just like my grandma's!

  • lvwinig1
    Nov 2, 2014

    My grandmother, also from Spring Gove MN, used to make this bread all the time. I had her recipe but had lost the instructions. I was so happy to find this. The only difference from hers is she used no canola oil and more butter in it's place also brushed with melted butter when done and sprinkled oatmeal on top. I can't wait until it's done. I will be reliving my childhood.

  • schield
    Jan 8, 2013

    I make this over and over. It turns out perfectly every time.

  • nalianichols
    Sep 30, 2012

    This is an excellent recipe. I prefer more wheat in my breads so I added 2 Cups of Wheat flour and 3 Tablespoons of oil. After the first rise and punching down the dough I cut into four sections and produced four round loaves. They were risen for an hour, split the top into a cross, rubbed butter into the cross and baked for 30 minutes. The final product was absolutely perfect.