Norwegian Oatmeal Molasses Bread Recipes

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OATMEAL MOLASSES BREAD



Oatmeal Molasses Bread image

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

2 cups boiling water
1 cup old-fashioned oats
2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
1/2 cup molasses
2 tablespoons butter, softened
1 tablespoon aniseed, optional
1 tablespoon salt
5-1/2 to 6 cups all-purpose flour

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.

NORWEGIAN OATMEAL MOLASSES BREAD



Norwegian Oatmeal Molasses Bread image

"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

2 cups boiling water
1 cup quick-cooking oats
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup molasses
1 tablespoon canola oil
1 teaspoon salt
6 to 6-1/2 cups all-purpose flour
1 teaspoon butter, melted

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.

YANKEE OATMEAL-MOLASSES BREAD



Yankee Oatmeal-Molasses Bread image

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

1/2 cup packed old-fashioned oats
3/4 cup boiling water
1 cup warm water (105°F to 115°F)
1 envelope dry yeast
6 tablespoons lightly unsulfured molasses
2 tablespoons (1/4 stick) butter, room temperature
1 1/4 teaspoons salt
4 1/2 cups (about) unbleached all purpose flour
1 tablespoon melted butter mixed with 1 teaspoon light unsulfured molasses (glaze)
1 tablespoon old-fashioned oats

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.

SOFT OATMEAL MOLASSES BREAD



Soft Oatmeal Molasses Bread image

Make and share this Soft Oatmeal Molasses Bread recipe from Food.com.

Provided by grandma2969

Categories     Yeast Breads

Time 2h30m

Yield 2 loaves

Number Of Ingredients 11

1 1/2 cups boiling water
1 cup long cooking oats
2 tablespoons Crisco
1/2 teaspoon sugar
1 ounce instant yeast
2 teaspoons salt
3/4 cup warm water
1/4 cup brown sugar, packed
1/4 cup molasses
4 3/4-5 1/4 cups flour
1 tablespoon butter, melted

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 -- .

Nutrition Facts : Calories 1824.9, Fat 28, SaturatedFat 9.1, Cholesterol 15.3, Sodium 2422.2, Carbohydrate 343.6, Fiber 20.1, Sugar 51.9, Protein 49.7

MOLASSES OATMEAL BREAD



Molasses Oatmeal Bread image

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

2 cups boiling water
1 cup quick oats
1 tablespoon yeast
1 teaspoon sugar
1/2 cup warm water
1/2 cup molasses
1/4 cup sugar
2 teaspoons salt
1 tablespoon butter
6 cups flour

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



Oatmeal Molasses Bread image

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

2 1/3 cups water
1 cup old fashioned rolled oats, plus extra for topping loaves if desired.
1/2 cup butter
1/3 cup unsulfured molasses
2 packages rapid rise yeast (or 5 teaspoons)
5-6 cups all-purpose flour
2 teaspoons sea salt

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

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