The bread DH’s grandmother always cooked was to die for. The closest we’ve ever come to it is this. Bake in the oven after making the dough in a breadmaker.
| Prep Time: | 2 hrs |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr 20 mins |
| Total Time: | 3 hrs 35 mins |
| Servings: | 16 |
| Yield: | 2 loaves |
Ingredients
- 1 cup rolled oats
- ¾ cup molasses
- 2 tablespoons butter
- 1 teaspoon salt
- 1 ½ cups boiling water
- 1 tablespoon white sugar, divided
- ¼ cup warm water (about 100 degrees F/38 degrees C)
- 2 ½ teaspoons active dry yeast
- 4 ½ cups bread flour
- 1 ½ cups raisins
Instructions
- Place oats, molasses, butter, and salt into the bread maker bowl; add the boiling water.
- 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
| Calories | 122 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 164 mg |
| Sugars | 17 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Loved the flavour of this bread. I was really disappointed that the timing was way off. I had to bake mine for 40 minutes for it to cook through. Other than that my family loved this bread. Thank you.
Turned out pretty good. I used whole wheat flour. Makes a tasty dense loaf. I also mistakenly mixed the flour with the oats before adding boiling water. Luckily I hadn’t added any liquid ingredients so I used a mesh strainer to separate the oats from the flour. Next time I might substitute 1/2 the molasses with stevia in the raw– I’ve done this with a similar recipe and it worked well and reduces some of the sugar. Oh and I found there were too many raisins for me. I would add just 1 cup raisins next time. I also added some allspice and cinnamon. I found it needed about 35 mins to bake.
I made this using standard bread method (not in bread machine), found that I had to bake about 40-45 minutes at 350. Used mixed dried fruit as I had no raisins on hand. Was less sweet than with raisins. Also, I double proofed it, and kneaded thoroughly. Bread texture was springy and moist. Very good! I will definitely be making this on a regular basis.
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!
Just like my Grandma used to make. I dont have a bread machine, but made it with the usual bread method. Turned out wonderful
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.
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!
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.
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!