OATMEAL MOLASSES BREAD
A delicious molasses-flavoured bread, with rolled oats for fibre and flavour. Makes 2 loaves.
Provided by Jennifer
Categories Bread
Time 3h
Number Of Ingredients 13
Steps:
- In a large bowl or the bowl of a stand mixer, add the oats and boiling water. Stir and let stand 15 minutes.
- Meanwhile, combine the white sugar, lukewarm water and yeast in a small bowl. Stir to combine and let stand 10 minutes.
- Once oats have soaked, add the molasses, butter and egg to the bowl and stir to combine with a spoon or kneading hook on a mixer. Add the yeast mixture, whole wheat flour, salt and 1 1/2 cups of the all purpose flour.
- Use a spoon or kneading hook to mix in thoroughly. Continue by adding the last cup of flour, in small increments, adding only as much as needed to create a moist dough that wraps the kneading hook and cleans the bowl in spots. You may not need all of the last cup or you may need a bit more that 1 cup. Dough will be quite moist.
- Remove dough to a floured work surface and knead 1 minutes, adding additional flour if dough is sticking to hands or work surface. Form into a ball, place in a greased bowl, cover with plastic wrap and let rise until doubled in size, approximately 60-75 minutes.
- Remove dough to a floured work surface. Press to deflate, then divide into 2 equal pieces.
- Take one piece of the dough and roll into a 8 x 11-inch rectangle. Starting from the short side, roll the dough up jelly-roll style and pinch the seams to seal.
- Place into a greased 8 x 4-inch loaf pan. Repeat with the other piece of dough. **If you only have 9x5-inch loaf pans, you can use them here. Roll your dough into a slightly larger 9x12-inch rectangle, so it will fill the larger pan. Your resulting loaf will be wider and shorter and the cooking time may change, so watch closely.
- Cover the pans with greased plastic wrap or a clean tea towel and let rise until doubled, about 1 hour.
- Preheat oven to 375F (not fan-assisted), with rack in the centre of the oven.
- Once loaves are ready to bake, brush tops with beaten egg and sprinkle with additional rolled oats.
- Bake in preheated over for about 40 minutes, checking after about 25 minutes and covering the tops loosely with a sheet of aluminum foil if loaves are nicely browned already, to prevent over-browning. If you have an instant-read thermometer, baked loaves until the loaves read at least 200F when inserted into the centre of the loaf.
- Remove from oven and immediately remove loaves to a cooling rack to cool completely before slicing.
Nutrition Facts : Calories 119 kcal, Carbohydrate 22 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 157 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
OATMEAL MOLASSES BREAD
I found this recipe in an old Taste of Home magazine. It was submitted by Ruth Andrewson. I have some aunts that LOVE this bread. It calls for bread flour, but I use 100% whole wheat with great results.
Provided by CaramelPie
Categories Yeast Breads
Time 3h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In bread machine pan, place ingredients in order given.
- Select "white" or "wheat", depending on which flour you used.
- Bake according to bread machine directions.
- Makes a 1 1/2 pound loaf.
Nutrition Facts : Calories 384, Fat 3.9, SaturatedFat 0.6, Sodium 402.1, Carbohydrate 78.3, Fiber 3.4, Sugar 15.9, Protein 8.7
MOLASSES OAT BREAD
This recipe has been passed down through my family from my Swedish great-grandmother. Last Christmas, my 78-year-old mom made and distributed 25 of these loaves. The slightly sweet bread receives high praise, even from my children, who are picky eaters. -Patricia Finch Kelly, Rindge, New Hampshire
Provided by Taste of Home
Time 1h5m
Yield 3 loaves (16 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, pour boiling water over cereal. Add the molasses, sugar, oil and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Stir in yeast. Add 8 cups 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 in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down and divide into thirds; shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 0g sugar total.
OATMEAL MOLASSES BREAD
Make and share this Oatmeal Molasses Bread recipe from Food.com.
Provided by Amber 505
Categories Yeast Breads
Time 3h
Yield 1 loaf, 9 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve the yeast in one cup of lukewarm water with 1 teaspoon of the sugar.
- In a separate bowl combine the remaining water with the molasses, shortening and salt.
- Add the remaining sugar and the yeast mixture, mix until smooth.
- Gradually add the flour mix.
- Place dough on a light floured surface and knead until smooth and elastic, about 12 minutes.
- Place dough in a grease bowl, turn dough over to grease the other side.
- Cover and let rise until doubled in size, about 1 hour.
- Divide into three portions and shape into balls.
- Place three balls side by side in a baking pan.
- Brush top lightly with melted margarine and let rise until doubled, about 1 hour.
- Heat the oven to 375F degrees.
- Bake for 45 minutes or until the golden brown (use the lowest rack in the oven).
- Remove bread from the pan and brush the top with additional melted margarine sprinkle with quick oats, place back in oven for 15 minutes.
- Place on wire racks to cool.
MOLASSES OATMEAL BREAD
This came from the 5 Roses Cookbook, circa 1960's. I have been making this bread since then. It was one of the first bread recipes I ever made. It is a really dark, chewy loaf. Great for toasting! I am not a molasses lover...but this bread is wonderful.
Provided by luvcookn
Categories Low Cholesterol
Time 3h45m
Yield 2 loaves, 30-40 serving(s)
Number Of Ingredients 10
Steps:
- Pour boiling water over oats and let stand about 1/2 hour.
- Sprinkle yeast and 1 tsp sugar into warm water. Let stand 10 minutes, then stir.
- Add molasses, sugar, salt and butter to the cooled oatmeal; blend well.
- Stir in dissolved yeast.
- Add enough flour to make a soft dough.
- Turn out on floured board and knead until smooth and elastic, about 10 minutes.
- Place in a greased bowl; turn to grease top.
- Cover with a clean towel and let rise in a warm place until double -- about 1 hour.
- Punch down and knead lightly for 2 minutes.
- Divide dough in half and shape into loaves. Place in greased pans.
- Cover and let rise until double.
- Bake at 400 degrees 45 -55 minutes.
- Note* If bread darkens too much for your liking while baking -- cover with a piece of tin foil -- shiny side up. This will help it from darkening any further.
- I don't do this -- as we like it dark.
Nutrition Facts : Calories 129.2, Fat 0.8, SaturatedFat 0.3, Cholesterol 1, Sodium 161, Carbohydrate 27, Fiber 1, Sugar 5, Protein 3.2
OATMEAL MOLASSES BREAD
A lovely yeast-risen batter-bread. Delicious hot out of the oven with butter, it also makes a terrific PB&J sandwich!
Provided by Lizzymommy
Categories Yeast Breads
Time 2h25m
Yield 16 slices
Number Of Ingredients 9
Steps:
- Grease loaf pan (8 1/2" or 9"). Mix boiling water, oats, butter, molasses, and salt in a large bowl; cool to lukewarm. Dissolve yeast in warm water. Add yeast mixture, egg, and 1 1/2 cups flour to the oat mixture. Beat for 2 minutes with an electric mixer on medium speed, scraping bowl frequently. Stir in remaining flour until completely mixed.
- Spread batter evenly in pan (batter will be sticky - smooth and pat into shape with floured hands). Cover and let rise in warm place about 1 1/2 hours or until batter is 1 inch from top of 9-inch pan or reaches top of 8 1/2-inch pan.
- Heat oven to 375-degrees. Bake 50 to 55 minutes or until loaf is brown and sounds hollow when tapped. (If loaf browns too quickly, cover loosely with aluminum foil during last 15 minutes of baking.) Remove from pan to wire rack; cool. For a soft, shiny crust, brush top with butter if desired.
Nutrition Facts : Calories 125.3, Fat 2.9, SaturatedFat 1.5, Cholesterol 18.9, Sodium 169, Carbohydrate 21.4, Fiber 0.9, Sugar 0.1, Protein 3.3
SOFT OATMEAL MOLASSES BREAD
Make and share this Soft Oatmeal Molasses Bread recipe from Food.com.
Provided by grandma2969
Categories Yeast Breads
Time 2h30m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- in a bowl, combine first 4 ingredients -- set aside to cool --
- in large mixng bowl, dissolve yeast in warm water, sprinkle with sugar, let stand 3 minutes.
- add oat mixture, brown sugar, molasses and 3 cups of flour.mix well.
- add enough remaining flour to form soft dough --
- turn onto lightly floured surface and knead for 6-8 minutes.or until smooth and elastic.
- place in a greased bowl,, turning to grease top.cover and let rise for 1 hour in a warm place.
- punch dough down.divide in half and shape into loaves.
- place in 2 greased 9x5" loaf pans.
- cover and let rise for 45 minutes.
- bake at 375* for 30-35 minutes or golden brown.
- cool in pans on rack for 10 minutes.
- remove from pans and cool completely on rack.
- brush with additional melted butter after 10 minutes of cooling -- .
Nutrition Facts : Calories 1824.9, Fat 28, SaturatedFat 9.1, Cholesterol 15.3, Sodium 2422.2, Carbohydrate 343.6, Fiber 20.1, Sugar 51.9, Protein 49.7
MY FAVORITE MOLASSES OATMEAL BREAD MACHINE BREAD
A hearty nutritious bread from your bread machine. I've been experimenting with many Molasses Oatmeal Bread recipes. By experimentation, I've created my favorite. The foundation for this recipe was from CaramelPie.
Provided by Joym624
Categories Breads
Time 4h5m
Yield 1 2 Lb. Loaf
Number Of Ingredients 8
Steps:
- Add 1 cup water to measuring cup.
- Crack egg into water.
- Add additional lukewarm water to make 1 1/4 cup.
- Mix egg and water with fork and pour into bread machine pan.
- Add additional ingredients in order in recipe.
- Set bread machine settings to basic white setting with light crust.
- If dough appears too sticky, add a small amount of bread flour to pan. Keep adding until dough leaves side of pan.
Nutrition Facts : Calories 2378.4, Fat 28.1, SaturatedFat 4.9, Cholesterol 186, Sodium 2484.2, Carbohydrate 470.6, Fiber 20.5, Sugar 95.5, Protein 58.9
OATMEAL MOLASSES QUICK BREAD
Because it contains no yeast, this dark quick bread takes only a minute to knead and does not require rising time. The dough will be sticky and wet as you knead it. The loaves brown quickly and may appear done before they really are.
Provided by LMillerRN
Categories Quick Breads
Time 55m
Yield 2 loaves, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°.
- Combine first 4 ingredients in a medium bowl. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture.
- Add buttermilk mixture to flour mixture, stirring just until moist; stir in raisins. Stir with a wooden spoon until dough pulls together in a shaggy mass. Let rest 2 minutes.
- Turn half of dough out onto a lightly floured surface. Knead 1 minute with floured hands (dough will feel tacky); shape dough into a 6-inch round loaf. Place on a baking sheet dusted with cornmeal. Repeat procedure with remaining dough. Make 3 diagonal cuts 1/4-inch deep across top of each loaf using a sharp knife.
- Bake at 400° for 20 minutes. Reduce oven temperature to 375° (do not remove loaves from oven); bake an additional 15 minutes or until bottom of each loaf sounds hollow when tapped. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 250.6, Fat 3.3, SaturatedFat 0.5, Sodium 431.2, Carbohydrate 50.9, Fiber 3.2, Sugar 13.3, Protein 5.8
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