DH loved the bread his grandmother always made. This is the closest we ever got to it. Use a bread machine for the dough and bake in the oven.

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Recipe Summary

prep:
2 hrs
cook:
15 mins
additional:
1 hr 20 mins
total:
3 hrs 35 mins
Servings:
16
Yield:
2 loaves
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place oats, molasses, butter, and salt into the bread maker bowl; add the boiling water.

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  • 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.

Nutrition Facts

122 calories; protein 1.3g 3% DV; carbohydrates 26.7g 9% DV; fat 1.9g 3% DV; cholesterol 3.8mg 1% DV; sodium 164.1mg 7% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/25/2015
Excellent molasses flavour and the raisins are a lovely perk in this bread. I am not a very experienced bread baker so I found I had to keep a close eye on the baking time but that was just me thanks Nadine this is so tasty toasted with butter. Read More
(5)
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/25/2015
Excellent molasses flavour and the raisins are a lovely perk in this bread. I am not a very experienced bread baker so I found I had to keep a close eye on the baking time but that was just me thanks Nadine this is so tasty toasted with butter. Read More
(5)
Rating: 5 stars
03/01/2014
If you like molasses you'll like this bread! In spite of several errors on my part the loaves came out "perfect". I think the recipe bake time is off though - I had to bake them for 35 minutes and cover them with foil @ 25 minutes so the crust wouldn't be too dark. I screwed up the recipe instructions by mixing the oats in with the flour so I couldn't add the boiling water/molasses to soften the oats. Instead I heated the water (1.75c)/butter (coconut oil) & molasses to 115 and put it in the pan. I then added the mix of oats 2c whole wheat flour 2.5c bread flour salt & sugar in the pan then the yeast 1T gluten. Once it mixed for a few minutes I shut the machine off & let the dough sit for 15 minutes hoping it would allow the oats & wheat flour to absorb more moisture...it must have worked! I put the machine back on "dough" and was waiting for the "beep" (to add raisins) when I got a phone call. Yep - I missed the signal and I didn't realize it until it was too late. To salvage I added them when I split the dough into 2 loaves. With all of these changes the bread came out fluffy moist & delicious! I'm technically at high altitude (3800') but didn't make any adjustments for it. I do add the gluten & used "Hungarian High Altitude Whole Wheat" flour (from Walmart)- it has 4g protein like bread flour does which might have helped. I'm going to follow the instructions next time but I can't see how the bread could be improved! Thanks Nadine! Read More
(2)
Rating: 5 stars
05/30/2014
This recipe is delicious. I didn't have bread flour so I used wheat and self rising flour. It is so good I can't stop eating it. Read More
(1)
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Rating: 5 stars
02/11/2016
Just like my Grandma used to make. I dont have a bread machine but made it with the usual bread method. Turned out wonderful Read More
Rating: 5 stars
08/04/2014
If you love molasses which I do you ll find this bread to be a little slice of heaven. I don t have a bread machine and only wanted one loaf. I used half of the total amount of the water for softening the oats and the other half to proof the yeast with half of the sugar required. I put it together as I usually do making other breads but because I only made half the recipe the KA dough hook wasn t working so well so I kneaded it by hand. No big deal. It was very slow rising for me but it was well worth the wait. It is so good! Thanks Nadine for sharing! Read More
Rating: 5 stars
02/27/2016
My family is tough to please and this is the first bread recipe that has gotten a big thumbs up from them other than Jo's Rosemary Bread from this site. (Mom quit trying other recipes just make the rosemary bread!) To my delight they love this so I can make a breakfast bread too. Made some slight changes. They are not molasses lovers so I used half the molasses called for and replaced the second half with honey. I also added a teaspoon of cinnamon. The baking time did not do well for me. 15 to 20 minutes was way too short. I ended up at 35 at 350 but it was getting a bit dark. I may try 375 for 30 next time. Just watch it carefully. Very moist and I would describe as heavy in a good way! Toasted with peanut butter on it is wonderful! Read More
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