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My review
Molasses-Oat Bran Bread
Sara
"This recipe for a healthy, semi-sweet, dark, and hearty loaf of bread features molasses and oat bran."
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Ingredients
servings 134Original recipe yields 15 servings (2 round loaves)
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Directions
{{model.addEditText}} Print- In a large bowl, dissolve yeast and a pinch of sugar in warm water. Set aside to rest for about 5 minutes.
- Mix butter or margarine and molasses into yeast. Add 1 cup oat bran, 2 cups flour, and salt. Stir, and add flour as needed to make dough stick together. When dough forms a ball, turn out onto a lightly floured surface. Knead for 8 to 10 minutes, adding flour as needed to make a slightly sticky and moist dough. Place in a buttered bowl, and turn to coat the surface. Cover with a damp cloth, and let rise until doubled in bulk, about 1 1/2 to 2 hours.
- Punch down, and form into two round or oval loaves. Place on a greased baking sheet, and allow to rise 1 hour, or until loaves have doubled in size. Sprinkle 1 tablespoon oat bran on top of the loaves.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes, or until the tops are a nice dark brown and the bottoms of the loaves sound hollow when tapped.
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Reviews
Read all reviews 1417 Ratings
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Most helpful positive review
12/12/2007
This is a wonderful healthy bread recipe. I wonder if the people who gave it a low rating wanted bread that tastes just like the sugar and additive filled ones from the store, just healthy. Well...
Most helpful critical review
2/6/2010
I am giving this 3 stars as written. It has potential though. When using WW flour and oat bran it is important to add Vital Wheat Gluten, this recipe needs at least 3 Tablespoons of VWG. Als...
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12/12/2007
This is a wonderful healthy bread recipe. I wonder if the people who gave it a low rating wanted bread that tastes just like the sugar and additive filled ones from the store, just healthy. Well...
2/6/2010
I am giving this 3 stars as written. It has potential though. When using WW flour and oat bran it is important to add Vital Wheat Gluten, this recipe needs at least 3 Tablespoons of VWG. Als...
1/1/2002
This recipe was a bit iffy. The dough consistency was hard and similar to cookie dough, without the soft yeilding texture that bread dough usually has. Plus, after letting it rest twice I only...
4/8/2003
The recipe is a little iffy, but can be worked with. The amounts given are only for one loaf; double for two. I added one extra tablespoon margarine, raisins, and a couple tablespoons brown su...
9/24/2006
During the first rising I left it to rise the whole 2 hours, during the second rising I left it a bit longer than the recipe calls for. It makes one large loave or two small ones. I liked the te...
7/9/2007
this was perfect. from the look of the dough i wasn't sure about how the end product would look- but it was great. a thick warm slice of this with a little margarine and molasses is a nice warm ...
1/1/2005
There is a reason people don't make 100% wholewheat bread, and this is it. I wish I had taken Tillster's advice. This bread was a colossal waste of time, energy and ingredients. The doughines...
10/10/2005
Unfortunately, I read the reviews after I started making it, and decided to make rolls with the dough. I really don't know what to say, except this is the worst recipe I have ever worked with. ...
1/16/2011
Pretty good and relatively simple to make wheat bread recipe. This was the first loaf of bread I ever made and I think it turned out very nice. The bread is not sweet but the molasses adds a hin...