Oatmeal Molasses Bread is always made for special occasions and always at Christmas. The aroma of this bread when fresh baked always brings hungry appetites to the table.
This bread recipe was sent to me by Becky Spanier (White) of Fargo, ND. This is her grandmother’s, Gladys White (Krenelka) from Hitterdal, MN, recipe for Molasses Oatmeal Raisin Bread. Becky asked if I could convert it for use in the bread machine.
Check out Linda’s Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, and Quick Breads.
More great Bread Recipes, Sourdough Bread Recipes and Quick Bread Recipes for all your bread making.
- 3/4 cup old-fashioned oatmeal, uncooked
- 2 1/2 tablespoons vegetable shortening or butter
- 1/4 cup dark molasses
- 6 tablespoons (firmly-packed) brown sugar
- 1 teaspoon salt
- 1 1/2 cups water, boiling
- 3 cups bread flour or unbleached all-purpose flour
- 3 teaspoons instant yeast
- 1/2 cup raisins
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Put the oatmeal, butter or shortening, molasses, brown sugar, and salt in the pan of the bread machine; add boiling water. Allow to stand for 30 minutes or until mixture has cooled to warm.
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Add the flour and yeast. Select dough setting and press start. Approximately half way through the kneading cycle, add the raisins. Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
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When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover with plastic wrap and let rest for 10 minutes.
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Stand Up Mixer Instructions
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In a large bowl or in the bowl of a 5-quart stand mixer, add all the ingredients. Using a dough hook, mix all the ingredients together into a uniform dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
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Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. In an electric mixer, it should take about 9 minutes. Cover the bowl with plastic wrap and let rest for 10 to 15 minutes.
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After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
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Place on a baking sheet dusted with cornmeal or covered with a silpad; cover and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F.
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Oven Rising: Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can nott comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit.
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Cool or Refrigerator Rise: If I don't have the time to wait for the rise to finish or I know that I will be interrupted before the completed rise, I do a cool rise. A cool rise is when the dough is place in the refrigerator and left to rise slowly over night approximately 8 to 12 hours. I usually do this after the first rise and the dough has been shaped into a loaf.
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After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned. A good check is to use an instant digital thermometer to test your bread. The internal temperature should be between 200 and 210 degrees F.
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Remove from oven and let cool on a wire rack.
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Makes 1 1/2-pound loaf.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
4 Responses to “Grandma’s Oatmeal Molasses Bread Recipe”
julie campbell
what happens if you just let your bread machine do the job? Does it not turn out?
Linda Stradley
I only use my bread machine to do the mixing of the dough ingredients and the first rise. I just like the looks of the bread when I do the second rise outside of the bread machine. I then bake in the oven. It is the choice I make. – Linda Stradley
Pam Richetta
Do you have the original recipe that doesn’t use the bread machine? I don’t have a bread machine but would like to make this recipe!
Thank you so much!
Whats Cooking America
The recipe also provides stand-up mixer and oven baking instructions.