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Molasses Oatmeal Bread

"This is a dark chewy loaf that is great for toasting!"

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Prep Time: 3h

Cook Time: 45m

   

Servings: 2  

 
 
  • 5.0000

I also halved the recipe for one loaf. Great, hearty bread. Went really well with a pureed carrot soup. I also experimented a bit. I had some rye flakes, which looks like oats but a little stronger flavor. Worked great..

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 2 cups water (boiling)
  • 1 cup oats (quick oats)
  • 1 tablespoon yeast
  • 1 teaspoon granulated sugar
  • 1/2 cup water (warm)
  • 1/2 cup molasses (I use cooking molasses)
  • 1/4 cup granulated sugar
  • 2 teaspoons salt
  • 1 tablespoon butter
  • 6 cups all-purpose flour (approx)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

In a large mixing bowl, pour boiling water over oats and let stand for about 1/2 hour.

Step 2

Sprinkle yeast and 1 tsp sugar into warm water; let stand 10 minutes and stir.

Step 3

Add molasses, sugar, salt and butter to the cooled oatmeal; blend well.

Step 4

Stir in dissolved yeast.

Step 5

Add enough flour to make a soft dough.

Step 6

Turn out onto floured board and knead until smooth and elastic; about 10 minutes.

Step 7

Place in greased bowl; turn to grease top.

Step 8

Cover with a clean towel and let rise in a warm place until double; about 1 hour.

Step 9

Punch down and knead lightly for 2 minutes.

Step 10

Divide dough in half and shape into loaves; place in greased pans.

Step 11

Cover and let rise until double.

Step 12

Bake at 400F for 45 - 55 minutes.

Step 13

Note * If bread darkens too much for your liking while baking - cover with a piece of tin foil, shiny side up; this will keep it from darkening any further.

  Nutritional Facts
 
 
  • Serving Size: 1 (879.7 g)
  • Calories 2088
  • Total Fat - 15.4 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 15.3 mg
  • Sodium - 2431.6 mg
  • Total Carbohydrate - 430.4 g
  • Dietary Fiber - 20 g
  • Sugars - 91 g
  • Protein - 54.4 g
  • Calcium - 285.2 mg
  • Iron - 12.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 1.7 mg
  Reviews
 
 
2 reviews

I also halved the recipe for one loaf. Great, hearty bread. Went really well with a pureed carrot soup. I also experimented a bit. I had some rye flakes, which looks like oats but a little stronger flavor. Worked great.

 

Review by Mikekey

I halved this recipe for one loaf and it turned out beautifully. Great tasting toasted or not!! Thanks for sharing this with us here. Made for the Alphabet Soup Recipe Tag Game.

 

Review by QueenBea