Homemade Sweet 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:

• 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.

HOMEMADE SWEET OATMEAL MOLASSES BREAD RECIPE

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.

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!

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.

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.