Oatmeal-Molasses Bread

Oxmoor House
14 servings (serving size: 1 slice)


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1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
3 tablespoons molasses
2 1/2 cups all-purpose flour
1 cup regular oats
1 tablespoon vegetable oil
1 1/2 teaspoons salt
Cooking spray


Prep: 15 Minutes
Cook: 35 Minutes
Rise: 1 Hour, 10 Minutes

Dissolve yeast in warm water in a large bowl. Add molasses; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with knife. Combine 1 cup flour, oats, oil, and salt. Add flour mixture to yeast mixture, stirring to form a soft dough. Gradually add remaining flour.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 2 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down; place on a lightly floured surface. Knead about 10 times; roll into a 12 x 7-inch rectangle. Roll up rectangle tightly, starting with a short side, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover; let rise 35 minutes or until doubled in size.

Preheat oven to 375°.

Uncover dough. Bake at 375° for 35 minutes or until loaf is browned and sounds hollow when tapped. Remove from pan; cool on a wire rack.

Created date

March 2010

Nutritional Information

Calories 125
Fat 1.6 g
Satfat 0.2 g
Protein 3.4 g
Carbohydrate 24.2 g
Cholesterol 0 mg
Iron 1.6 mg
Sodium 253 mg
Caloriesfromfat 12 %
Fiber 1.3 g
Calcium 18 mg