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
This bread has been our family's favorite for many years, and now I sent it to my out-of-town children. I added the aniseed to the recipe, which gives the bread a delicious, distinctive licorice flavor. It makes wonderful toast!
Provided by Taste of Home
Time 1h30m
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 108 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 231mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
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 (ABM BREAD MACHINE)
This recipe was transcribed from about.com because I'd like to see more bread machine recipies. Use nonstick spray on the measuring utensil before measuring the molasses. Cooking/ passive time depends on your machine.
Provided by LaJuneBug
Categories Yeast Breads
Time 2h40m
Yield 1 1/2 lb loaf
Number Of Ingredients 11
Steps:
- Add ingredients according to your bread manufacturer's recommendations.
- Select the medium crust setting.
Nutrition Facts : Calories 1384.5, Fat 19.6, SaturatedFat 10, Cholesterol 40.9, Sodium 2474.3, Carbohydrate 262.3, Fiber 11.8, Sugar 36, Protein 37.3
MOLASSES, SULTANA AND OATMEAL BREAD (ABM / BREAD MACHINE)
This loaf is a bit special - I have been requested for the recipe so many times I felt it would be nice to share it here. It is absolutely wonderful served cold or toasted with a nice orange marmalade or a ginger conserve/jam. (Plus butter or just with butter if you're into it!) To be honest it so resembles a cake I often cut a generous slice, chop it into squares and place in a bowl, tease a spoonful of marmalade or ginger jam across it, pour over some ready-made custard, then heat in the microwave for 1 minute. As a note for other UK readers: I tried it with Black Treacle instead of molasses one time (as Molasses is quite hard to find in the UK (and pricey) - and it had a very poor flavour by comparison - I've since found that the 'Holland & Barrett' UK Health Foods chain do a selection of different molasses at a very reasonable price). I've found that this loaf keeps well - perhaps because of all the sugar in the molasses. N.B. Cooking time listed is the baking time for my machine. Total time for my (LG) machine is 3 hours 20 minutes.
Provided by Ethan UK
Categories Breads
Time 55m
Yield 10 serving(s)
Number Of Ingredients 13
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 :).
Nutrition Facts : Calories 230.2, Fat 2.1, SaturatedFat 0.9, Cholesterol 3.5, Sodium 216.9, Carbohydrate 47.1, Fiber 2.2, Sugar 6.9, Protein 6.2
NORWEGIAN OATMEAL MOLASSES BREAD
"This Norwegian bread was popular in Spring Grove, Minnesota, where I grew up," relates Lyla Franklin of Phoenix, Arizona. "My mother used to make eight loaves at a in a wood-burning stove. It's delicious toasted."
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 114 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 23g carbohydrate, Fiber 1g fiber), Protein 3g protein.
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.
SWEET MOLASSES OATMEAL BREAD
Very good sweet bread. Perfect bread for around Christmas time or any time of the year. Makes good toast and would also be nice as french toast. Sometimes we use half whole wheat and half white that also makes it good, but suit yourself. This is a recipe from a friend.
Provided by Leahs Kitchen
Categories Yeast Breads
Time 3h30m
Yield 2 loaves, 10-12 serving(s)
Number Of Ingredients 9
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
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
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
YANKEE OATMEAL-MOLASSES BREAD
Categories Bread Mixer Breakfast Brunch Side Bake Thanksgiving Kid-Friendly Oat Fall Molasses Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 loaf
Number Of Ingredients 10
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
This Oatmeal Molasses Bread is easy to make and tasty fresh out of the oven. There is absolutely nothing better or more comforting.
Provided by Janelle
Time 3h
Number Of Ingredients 7
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!)
Nutrition Facts : Calories 755 calories, Carbohydrate 150 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 7 grams fat, Fiber 6 grams fiber, Protein 20 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 255 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
OATMEAL MOLASSES BREAD (ABM)
Make and share this Oatmeal Molasses Bread (ABM) recipe from Food.com.
Provided by dicentra
Categories Breads
Time 1h40m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Place all ingredients in machine in order recommended by the manufacturer. Select whole wheat cycle.
Nutrition Facts : Calories 2341.6, Fat 39.8, SaturatedFat 5.7, Cholesterol 6, Sodium 3705.8, Carbohydrate 438, Fiber 38.5, Sugar 64.4, Protein 72.3
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