Best 12 Oatmeal Molasses 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 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.

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 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.

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.

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:

• 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

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:

• 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

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.