Best Molasses Oatmeal Bread Recipes

NORWEGIAN OATMEAL MOLASSES BREAD

Steps:

• In a bowl, pour boiling water over oats. Let stand until mixture cools to 110° to 115°, stirring occasionally. , In a bowl, dissolve yeast in warm water. Add the molasses, oil, salt, oat mixture and 3 cups flour; beat until smooth. 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 bowl coated with cooking spray, turning once to coat top. Cove rand 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 into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 1 hour., Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks. Brush with melted butter.

OATMEAL MOLASSES BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
• Select White Bread setting, and Start.

YANKEE OATMEAL-MOLASSES BREAD

Steps:

• Place 1/2 cup oats in large bowl of electric mixer fitted with dough hook; pour 3/4 cup boiling water over. Let stand 30 minutes (water will be absorbed and oatmeal will be very soft).
• Pour 1 cup warm water into 2-cup glass measuring cup. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Mix molasses, 2 tablespoons butter and salt into oat mixture in bowl. Mix in yeast mixture. Add enough flour, 1 cup at a time, to form medium-soft dough, mixing at medium speed until well blended, about 3 minutes. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if dough is too sticky, about 5 minutes. Form dough into ball. Butter large bowl; add dough, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
• Position rack in center of oven and preheat to 400°F. Butter 9x5-inch loaf pan. Punch down dough; turn out into floured surface and knead 3 minutes. Form into 8-inch-long loaf. Transfer to prepared pan. Cover with plastic, then towel; let rise in warm draft-free area until dough has risen about 1/2 inch above rim of pan, about 45 minutes.
• Bake bread 10 minutes; reduce temperature to 350°F. Bake 25 minutes longer. Brush top of bread with glaze; sprinkle 1 tablespoon oats over. Bake until bread is golden and sounds hollow when tapped on bottom, about 10 minutes longer. Transfer to rack; cool in pan 10 minutes. Turn out brad onto rack; cool completely. (Can be made 2 weeks ahead. Wrap tightly in foil and freeze. If desired, reheat wrapped bread in 350°F oven about 15 minutes.

OATMEAL MOLASSES BREAD

Steps:

• 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.

OATMEAL RAISIN MOLASSES BREAD

Steps:

• Place oats, molasses, butter, and salt into the bread maker bowl; add the boiling water.
• Measure 1/4 teaspoon sugar into a small cup and set aside. Pour remaining sugar into the oat mixture and stir. Let mixture cool to about 100 degrees F/38 degrees C, about 20 minutes.
• Pour warm water into the reserved sugar in the small cup; add yeast.
• Pour bread flour atop the oat mixture. Pour yeast mixture over the flour.
• Select Dough setting and press start. Check your owner's manual to see how long the kneading lasts, so you can add raisins to the dough 5 minutes before it finishes kneading. Let the bread maker run the full dough cycle, about 1 hour, though it will depend on your machine.
• Grease 2 bread pans.
• Turn dough out onto a lightly floured surface. Punch down dough, but do not knead. Separate into two loaves and place in prepared pans; cover each with a damp towel and allow to rise for about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 15 to 20 minutes.

HONEY AND MOLASSES OATMEAL BREAD (BREAD MACHINE!)

Steps:

• 1. Put oats in bread pan; pour boiling water over oats. When oats have cooled but are still a bit warm, add remaining ingredients in order as listed. Use yeast last; sprinkle over flour.
• 2. Use basic bread cycle; bake on a light setting.

MY FAVORITE MOLASSES OATMEAL BREAD MACHINE BREAD

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.

OATMEAL MOLASSES BREAD - NO YEAST QUICK BREAD

Steps:

• Preheat oven to 400°F.
• Combine milk, oats, molasses and oil in a bowl.
• Measure flours by lightly spooning into measuring cups and levelling with a knife. As you may know, "scooping" flour will cause you to use too much.
• Whisk or sift together flours, sugar, salt, baking powder and baking soda.
• Add wet mixture to dry mixture and stir just until combined.
• Add raisins, stirring "until the dough pulls together in a shaggy mass". The original recipe suggests a wooden spoon for this.
• Split dough in half. With each half, turn out onto a floured surface and knead for 1 minute. Expect the dough to be sticky and wet. Form into a 6-inch round loaf and place on a baking tray sprinkled with cornmeal.
• Make 3, 1/4 inch deep, diagonal cuts across each loaf.
• Bake at 400°F for 20 minutes, then for 15 minutes more at 375°F These loaves will look browned before they are actually finished, so test for doneness by "knocking" on the bottom of the loaf. It will sound hollow when finished.
• Let stand about 15 minutes before slicing to serve.

SOFT OATMEAL MOLASSES BREAD

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 -- .

MOLASSES OATMEAL BREAD

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.

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.

OATMEAL MOLASSES BREAD (ABM BREAD MACHINE)

Steps:

• Add ingredients according to your bread manufacturer's recommendations.
• Select the medium crust setting.

OATMEAL MOLASSES QUICK BREAD

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.

OATMEAL MOLASSES BREAD

Steps:

• 1. Place in 3 quart bowl water and oatmeal. Place uncovered in microwave and cook on high for 2 minutes.Add molasses and let cool to warm. Set aside.
• 2. In 1 cup measuring cup proof 1 cup warm water, 1 tablespoon of dry yeast and 1 teaspoon sugar. Cover and let foam.
• 3. In larger mixing bowl add oatmeal mixture and 1 cup flour, stir with wooden spoon. Add yeast mixture, stir. Stir in more flour. Then add eggs, oil and salt. Stir in well.. Keep adding more flour until dough leaves the side of the bowl.
• 4. Place of floured surface and knead bread dough with your hands for 5 minutes until dough is smooth and elastic.Cover with towel.
• 5. Wash out large bowl to remove any flour or dough left on sides, rinse and dry with towel. Then take 2-3 Tablespoons of oil and add to bowl. Take dough resting on surface and add to the bowl covering the surface with the oil. Cover again with towel place on wire rack over warm water and let rise 60 minutes.
• 6. When dough rises double, punch down and divide into 4 greased 9x11 bread loaf pans. Let rise 45 minutes until double on rack over warm water.
• 7. Bake 35-45 minutes in 350 degrees oven. Loaves should be golden brown on top and and give a hollow sound when thumped on top. Remove from pans. Brush top with margarine or butter to keep soft
• 8. May be used as breakfast toast, sandwich bread, french toast and served with poached eggs. Place in re-seal-able 1 gallon plastic bags. Freeze extra loaves. Great to give as hostess, birthday, or new church member gift.

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.

MOLASSES, SULTANA AND OATMEAL BREAD (ABM / BREAD MACHINE)

Steps:

• Weigh the main ingredients into the bread machine drum in the order listed.
• The ginger is optional and to taste (I love ginger so I'm a bit generous with it) but if leaving it out then it's probably best to leave the ground cloves out too.
• Into a small bowl weigh approx 100g sultanas and mix in a teaspoon of ground ginger to coat the sultanas well (if using ginger).
• Start machine on 'speciality' or 'raisin bread' cycle with normal crust setting.
• At about 5 minutes before the end of the second kneading or at the beep (if you trust your machine not to mash up the sultanas - mine is lethal to them so I ignore the beep and wait until only a few minutes remain of the second kneading) add the sultanas mixed together with the ground ginger.
• Measurements: I find blackstrap molasses is almost impossible to measure using a spoon as it's so incredibly thick and gooey and most of it stays on the spoon so I just pour it out of the jar - which can make for some rather hit and miss measurements. Taste-wise, I liked the strength of flavour best when I suceeded in pouring in 62g of molasses and used 103g of sultanas.
• Basically I think of this as cake without the all the fat and the calories :).
• Bakes a good-sized 1 1/2 Lb Loaf.
• Addition, tried December 2005 --
• I remebered that I had some crystallized ginger (a.k.a. candied ginger) in the cupboard and added 32g chopped up to about the size of the sultanas which I mixed with the fruit and ground ginger for adding at the beep. The quantity was probably a bit excessive and it does make the loaf a bit trickier to slice as ginger can be quite 'tough', but an idea to bear in mind if you have some in the cupboard and fancy it :).

OATMEAL MOLASSES BREAD

Steps:

• 1. mix oats with hot water together.Add the yeast on top, and add salt, molasses, and oil or crisco melted.
• 2. Add flour, let rise.
• 3. Let dough double. Punch it down and then divide in 2. Form each int he shape you want and place on cookie baking sheet.
• 4. Let bread again double in size, bake at 400 degrees for 10 minutes then set at 275 for 30 min or until done

MOLASSES OATMEAL BREAD

Steps:

• In a large bowl, combine 3 cups flour, oats, All-Bran, wheat germ, yeast and salt. In a saucepan, heat the water, molasses and butter to 120°-130°. Add to dry ingredients; beat until smooth. 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 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 45 minutes. Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Brush tops with butter if desired.