Norwegian Oatmeal Molasses Bread
TOTAL TIME: Prep: 30 min. + rising Bake: 40 min.
YIELD: 2 loaves (16 slices each).
"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."
Ingredients
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2 cups boiling water
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1 cup quick-cooking oats
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1 package (1/4 ounce) active dry yeast
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1/2 cup warm water (110° to 115°)
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1/2 cup molasses
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1 tablespoon canola oil
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1 teaspoon salt
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6 to 6-1/2 cups all-purpose flour
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1 teaspoon butter, melted
Directions
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1.
In a bowl, pour boiling water over oats. Let stand until mixture cools to 110° to 115°, stirring occasionally.
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2.
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.
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3.
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.
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4.
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, 1g fiber), 3g protein.
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