Oatmeal Molasses Bread Recipe

2
Oatmeal Molasses Bread Recipe
Oatmeal Molasses Bread Recipe photo by Taste of Home
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Oatmeal Molasses Bread Recipe

Read Reviews
2
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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!
MAKES:
32 servings
TOTAL TIME:
Prep: 50 min. + rising Bake: 40 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 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 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 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
Meanwhile, preheat oven to 375°. Bake 40 minutes or until bread sounds hollow when tapped. Remove from pans to cool on wire racks. Yield: 2 loaves (16 slices each).
If Cooking for Two: Wrap one loaf in heavy-duty aluminum foil and freeze to enjoy later.
Originally published as Oatmeal Molasses Bread in Reminisce Extra October 1994, p49

Nutritional Facts

2 each: 108 calories, 1g fat (1g saturated fat), 2mg cholesterol, 231mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 3g protein.

  • 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 all-purpose flour
  1. In a bowl, pour boiling water over oats; let stand 30 minutes or until mixture has cooled to warm (110°-115°).
  2. 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.
  3. 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.
  4. Punch dough down; divide in half. Shape into two loaves and place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
  5. Meanwhile, preheat oven to 375°. Bake 40 minutes or until bread sounds hollow when tapped. Remove from pans to cool on wire racks. Yield: 2 loaves (16 slices each).
If Cooking for Two: Wrap one loaf in heavy-duty aluminum foil and freeze to enjoy later.
Originally published as Oatmeal Molasses Bread in Reminisce Extra October 1994, p49

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Reviews forOatmeal Molasses Bread

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MY REVIEW
cherrylady User ID: 1073547 17297
Reviewed Sep. 22, 2009

"Loved the molasses flavor! (Didn't try the anise.) We made ham sandwiches with it. YUMMY!"

MY REVIEW
bakingmad User ID: 875200 17229
Reviewed Jan. 15, 2008

"We like fresh, homemade bread, but this turned out to be a bit of a disappointment. I omitted the anise, already an overpowering flavor, but still found the molasses overwhelmed the flavor of the bread and we could taste little else. If I knew what to use instead (not honey, maple syrup, or corn syrup), I would give it another try. It was easy to make and the texture was great!"

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