Soft Oatmeal Molasses Bread Recipes

OATMEAL MOLASSES BREAD

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.

OATMEAL MOLASSES BREAD

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.

SWEET MOLASSES OATMEAL BREAD

Steps:

• Pour oats and water into a small saucepan and cook over medium high heat.
• Stir until the oats soften and the water is absorbed (about 5 minutes).
• Set aside to cool.
• Dissolve the yeast in the warm water in a large bowl and let sit for about 5 minutes.
• Add and mix molasses, salt oil eggs and cooled oatmeal.
• Gradually stir in the flour until the dough begins to form itself into a ball.
• Knead the dough on a floured surface for 5- 10 minutes or until it is smooth and elastic.
• Place the dough into an oiled bowl and let rise for 1 hour or until double its size.
• Punch down dough and divide it into loaves.
• Place loaves into two well greased loaf pans and let them rise again for 1 hour or until doubled.
• Heat oven to 375°F.
• Bake loaves for 30-35 minutes or until medium brown on top and on the sides.
• It is a good idea to be careful with this bread since it is delicate and can tear or stick if you try to remove it from the pans too soon.
• Enjoy!

OATMEAL MOLASSES BREAD

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.

OATMEAL MOLASSES BREAD

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.

GRANDMA'S OATMEAL BREAD

Steps:

• In a small bowl, combine the boiling water, butter, salt and sugar. Stir in oats; cool to lukewarm. In a large bowl, dissolve yeast in warm water. Stir in the molasses, brown sugar and 1 cup flour. Beat until smooth. Stir in oat mixture and enough remaining flour to make a stiff dough. , Turn out onto a floured surface; knead until smooth and elastic, 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. Turn onto a lightly floured surface; divide in half. Shape each portion into a ball. Cover and let rest for 10 minutes; Shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 30-35 minutes (cover loosely with foil if top browns too quickly). Remove from pans to wire racks to cool.

MOLASSES OAT BREAD

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.