Oatmeal based breads are not generally my favorite. They have a tendency to be thick and super hearty. I much prefer a softer and lighter bread.
But my husband loves molasses bread. So I make it often for him.
The best part of this bread is that you don’t have to knead it. Being a thicker bread, the kneading process for molasses bread is usually pretty brutal. A great arm workout though. . .
The molasses gives the bread a lovely, rich brown color. It also gives the bread a very distinct taste.
The oats give the bread the heartiness. Each bite has a little bit of the oats in it.
The crazy part is the recipe makes three loaves!
Our daughter is away at college now, so being just my husband and I, we would never be able to eat that much bread.
I gave two loaves to my friend who has four kids at home - they loved it.
MOLASSES OATMEAL BREAD
1 Cup Rolled Oats
1/2 Cup Molases
1/4 Cup Shortening
1 Tablespoon Salt
2 Cups Boiling Water
2 Packages Yeast
1 Cup Warm Water
8 Cups Sifted Flour
Combine oats, molasses, salt, shortening and boiling water. Set aside to cool. Dissolve yeast in warm water. Add to molasses mixture. Stir in flour in parts, mixing well. Place in a large greased bowl, cover and allow to rise for 1 1/2 hours. Punch down. Allow to rise twice more. Divide dough into three portions. Knead each portion and form into loaves. Place in greased loaf pans. Cover and allow to rise until doubled. Bake in a 425 degree oven for 10 minutes. Reduce temperature to 350 degrees and bake 30 minutes more.
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