Best 10 Molasses And Oat Soda Bread Recipes

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.

MOLASSES AND OAT SODA BREAD

Steps:

• Preheat oven to 400°F. Lightly oil large baking sheet; sprinkle with cornmeal. Whisk buttermilk, molasses and oil in medium bowl. Stir in oats; set aside. Mix next 6 ingredients in large bowl. Make well in center. Add buttermilk mixture and raisins. Stir until dough comes together (it will be moist). Let stand 5 minutes.
• Lightly flour work surface. Scoop half of dough onto surface; knead gently just until no longer sticky, about 30 seconds. Shape into 4 1/2-inch-diameter ball. Repeat with remaining dough. Place loaves on baking sheet, spacing evenly. Using sharp serrated knife, make 2 parallel slashes atop each loaf, about 3/4 inch deep.
• Bake loaves 20 minutes. Reduce heat to 375°F. Bake until dark and crusty and loaves sound hollow when tapped on bottom, about 25 minutes. Transfer loaves to rack; cool completely. (Can be made 8 hours ahead.)

MOLASSES SODA BREAD

Steps:

• Preheat the oven to 400 and lightly oil a large baking sheet. Sprinkle the sheet with cornmeal, semolina, or oats, and set aside.
• Put the 1/2 cup oats in mixing bowl. Stir in the buttermilk, molasses and oil; reserve.
• Mix dry ingredients in large bowl. Make a well in the dry mixture and add the liquid all at once; add raisins. Stir briskly with a wooden spoon until dough pulls together in a shaggy mass. Let rest 3 minutes.
• Flour your work surface and hands. Scoop half of the dough onto floured surface and knead gently; if dough is a little sticky, a dough scraper might help. Knead for 1 minute, shaping into a ball. Place on the baking sheet. Using a sharp, serrated knife, make two parallel slashes on the surface of the dough, about 3/4 -inch deep. Repeat for the other half of dough and place on sheet; leave plenty of room between the loaves.
• Bake for 20 minutes, then reduce the heat to 375 and bake 20 minutes more, until dark and crusty. When done, the bottom should sound hollow when tapped with a finger. Cool loaves before slicing.

NO-KNEAD OATMEAL-MOLASSES BREAD

Steps:

• Grease 9x5- or 8x4-inch loaf pan with shortening or cooking spray. In large bowl, mix boiling water, oats, shortening, molasses and salt; cool to lukewarm. In small bowl, dissolve yeast in warm water. Add yeast mixture, egg and 1 1/2 cups of the flour to oat mixture. Beat with electric mixer on medium speed 2 minutes, 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; let rise in warm place about 1 hour 30 minutes or until batter is 1 inch from top of 9x5-inch pan or reaches top of 8x4-inch pan.
• Heat oven to 375°F. Bake 50 to 55 minutes or until loaf is brown and sounds hollow when tapped. (If loaf browns too quickly, cover loosely with foil during last 15 minutes of baking.) Remove from pan to cooling rack; cool. For a soft, shiny crust, brush top with butter, margarine or shortening if desired.

OATMEAL MOLASSES BREAD

Steps:

• In a small saucepan, bring the water to a boil.
• Put the oats a mixer bowl, and pour the water over the oats.
• Add the butter and molasses, and mix with a dough hook. then let the mixture cool to warm.
• Add yeast and mix. Cover with a towel for 5 minutes to proof yeast.
• Remove towel and slowly add 3 cups of flour to yeast mixture 1/2 cup at a time until fully incorporated.
• Add salt and continue to mix.
• Add remaining 2 - 3 cups flour as needed for the dough to come away from the sides of the bowl after a few minutes of kneading.
• Continue to allow mixer to knead your dough for 5 - 7 minutes (or knead by hand).
• Spray a large bowl with cooking spray.
• Scoop dough out of mixer bowl and place in oiled bowl, turning once to coat dough.
• Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free spot until it doubles in size, about 1 hour.
• Butter two 9x5 inch loaf pans or line with parchment paper or non-stick foil.
• Punch down the dough and using a pastry scraper, scrape it out onto a clean work surface. Cut it in half with a sharp knife or bench scraper.
• For each half, evenly flatten the dough with the heel of your hand. Roll the top third down onto itself and seal it y pushing it gently down with the heal of your hand.
• Continue rolling and sealing the dough until you have an oval log. Place the logs, into the pans.
• Cover loosely with a kitchen towel and let them rise in a warm draft free spot until the double in size, 45 - 60 minutes.
• Position a rack in the middle of the oven, and preheat to 375*F
• Mist the tops of the loaves with water. Sprinkle the tops with a generous handful of regular oats.
• Bake until they loaves are golden brown and sound hollow when tapped on the top, 40-45 minutes. Carefully remove the loaves from the pans and let cool completely on a wire rack before slicing (if you can resist!)

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.

MOLASSES-OAT BRAN BREAD

Steps:

• In a large bowl, dissolve yeast and a pinch of sugar in warm water. Set aside to rest for about 5 minutes.
• Mix butter or margarine and molasses into yeast. Add 1 cup oat bran, 2 cups flour, and salt. Stir, and add flour as needed to make dough stick together. When dough forms a ball, turn out onto a lightly floured surface. Knead for 8 to 10 minutes, adding flour as needed to make a slightly sticky and moist dough. Place in a buttered bowl, and turn to coat the surface. Cover with a damp cloth, and let rise until doubled in bulk, about 1 1/2 to 2 hours.
• Punch down, and form into two round or oval loaves. Place on a greased baking sheet, and allow to rise 1 hour, or until loaves have doubled in size. Sprinkle 1 tablespoon oat bran on top of the loaves.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes, or until the tops are a nice dark brown and the bottoms of the loaves sound hollow when tapped.

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.

O'KEE'S IRISH SODA OATMEAL BREAD

Steps:

• Mix rolled oats, buttermilk, and molasses in a large bowl until thoroughly combined.
• Whisk together whole wheat flour, all-purpose flour, salt, baking soda, and cream of tartar until combined; pour flour mixture into buttermilk mixture and stir just until moistened.
• Turn dough out onto a lightly-floured work surface and knead 3 or 4 times until dough holds its shape.
• Cut dough in half; pat each half into a 6-inch round loaf.
• Use a sharp knife to deeply score each loaf in quarters, cutting 1-inch deep.
• Wrap each loaf in plastic wrap and allow to stand at least 12 hours at room temperature to ferment. (Loaves can be refrigerated up to 2 more days after this, if desired.)
• Preheat oven to 400 degrees F (200 degrees C).
• Place loaves on an ungreased baking sheet.
• Bake loaves for 15 minutes and reduce heat to 350 degrees F (175 degrees C). Continue to bake until loaves are browned and make a hollow sound when tapped on the bottom, about 20 more minutes.
• Allow breads to cool for 10 minutes before slicing. To serve, slice loaves 3/4-inch thick all across the loaf, then cut slices in half.

BROWN SODA BREAD WITH OATS

Steps:

• Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch bread pan.
• In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt and sifted baking soda. Mix well with your hands.
• Make a well in the center of flour mixture. Pour in buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched, stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don't like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out the dough to fill pan evenly ( the pan will be filled only about halfway.)
• Place in the oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.