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Old-Fashioned Brown Bread

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
    2 loaves (16 slices each)

Ingredients

  • 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

Directions

  • In a large bowl, pour boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120°-130°, stirring occasionally.
  • 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.
  • 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.
  • 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.
  • Meanwhile, preheat oven to 375°. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts
1 slice: 124 calories, 3g fat (2g saturated fat), 8mg cholesterol, 170mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.

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Reviews

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Average Rating:
  • Joanie
    Dec 27, 2020

    This brown bread has become a staple! I make it at least once a week now as my grown kids also love it and are taking it home with them. Just the right softness, chewiness, and sweetness. Great for sandwiches and delicious with butter and/or jam. It makes fantastic toast!

  • coreena
    Nov 18, 2020

    can this dough be frozen and then unthaw and let rise

  • kolate
    Dec 31, 2018

    No comment left

  • Margaret
    May 25, 2017

    I HAD TWO BROWN BREAD RECIPES PRINTED. I DECIDED ON THIS ONE FOR TWO REASONS; ITS MORE NATURAL AND I'VE BEEN TO KINGS LANDING (GREAT PLACE). I ONLY MADE TWO CHANGES: I USED BREAD FLOUR AND AFTER I PUT THE BREAD IN THE PANS I TOOK A FORK AND PUNCHED HOLES ALL OVER THEM, THAT GETS RID OF THE AIR BUBBLES AND GIVES IT A BETTER TEXTURE. I WILL MAKE AGAIN.

  • ebramkamp
    Jul 28, 2016

    One of my favorite breads. The molasses add just the right amount of sweetness plus a beautiful color.

  • angela32
    Jul 8, 2016

    Love this bread! The molasses gives it a great flavor....will make again!

  • tamarapearson
    Jan 31, 2016

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

  • rwippel
    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.

  • grandmaabbott
    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.

  • rosie1963
    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!