Oatmeal Molasses Bread Recipe
Ingredients
| All purpose flour | 5 Cup (16 tbs) | |
| 1 cup quick-cooking oats | ||
| Bran | 1/2 Cup (16 tbs) | |
| Wheat germ | 1/3 Cup (16 tbs), toasted | |
| Active dry yeast | 2 | |
| Salt | 1 Tablespoon | |
| Water | 2 Cup (16 tbs) | |
| Molasses | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
Directions
In a large mixing bowl, combine 3 cups flour, oats, All-Bran, wheat germ, yeast and salt.
In a saucepan, heat the water, molasses and butter to 120°-1 30°.
Add to dry ingredients; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface; divide in half.
Shape into loaves.
Place in two greased 9-in x 5-in x 3-in loaf pans.
Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 35-40 minutes or until golden brown.
Remove from pans to wire racks to cool.
Brush tops with butter if desired.
In a saucepan, heat the water, molasses and butter to 120°-1 30°.
Add to dry ingredients; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface; divide in half.
Shape into loaves.
Place in two greased 9-in x 5-in x 3-in loaf pans.
Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 35-40 minutes or until golden brown.
Remove from pans to wire racks to cool.
Brush tops with butter if desired.
Chef
