Norwegian Oatmeal Molasses Bread
"This Norwegian bread was popular in Spring Grove, Minnesota, where I grew up," relates Lyla Franklin of Phoenix, Arizona. "My mother used to make eight loaves at a in a wood-burning stove. It's delicious toasted."
Ingredients
- 2 cups boiling water
- 1 cup quick-cooking oats
- 1 package (1.4 ounce) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1/2 cup molasses
- 1 tablespoon canola oil
- 1 teaspoon salt
- 6 to 6-1/2 cups all-purpose flour
- 1 teaspoon butter, melted
Reviews
I had made this same recipe over 20+ years ago and couldn’t find my copy. Happy when I found this because I love the oatmeal and molasses flavor combination. Simple bread to make. To enhance the oatmeal, whole-grainness of this bread, I ground 2 cups of old-fashioned oats to make a coarse oat flour and only used 4 cups AP flour. I used 2 1/2 tsp yeast (extra 1/4 tsp to compensate for potential heaviness) and also made 3 loaves instead of 2 to share with my kids- cut baking time to 35 minutes. I love the flavor and texture of this bread and it rose fine both times. I do think it would be better as 2 loaves and next time I might use 2 c oat flour, 2 c bread flour and 2-2 1/2 c AP flour. I used my Cuisinart mixer to mix and knead dough, which gave it a good long 8 minute workout but interesting watching the dough become more elastic and change color as the gluten got more activated.
Very good bread. My mom made something similar to this. I made the following adjustments: 1) Regular oats, not instant; 2) 1/4 cup of molasses. I thought 1/2 cup would make it too sweet. I use Grandma's unsulfered molasses; 3) I used 4 cups of white whole wheat flour and 2 cups unbleached white. I used Kroger brand for the white whole wheat and King Arthur for the white flour. Next time I may use all white whole wheat flour. If you have never used it in your baking, give it a try. Gives a nice, subtle whole wheat flavor to bread while retaining a white flour texture.
This bread is great! I mixed it by hand as instructed, and put it in the bread maker on knead only, it kneaded for eight minutes. Halfway through the cycle, I flipped it, as this is a big size for the bread maker. Then I continued as the recipe instructs. It tastes sweet, it's smooth, and came out as the best bread I've made yet! I'll make this all the time!
I do not have a rating yet, but a question, the ingredients show 6-61/2 cups flour, but the directions only list 3 cups, which one is it please?
This is delicious bread!!!Thanks for sharing.
This bread is wonderful! I've made it a few times now, and it's so good!
I'm also from Minnesota & was thrilled to find this recipe. It tastes just like my grandma's!
My grandmother, also from Spring Gove MN, used to make this bread all the time. I had her recipe but had lost the instructions. I was so happy to find this. The only difference from hers is she used no canola oil and more butter in it's place also brushed with melted butter when done and sprinkled oatmeal on top. I can't wait until it's done. I will be reliving my childhood.
I make this over and over. It turns out perfectly every time.
This is an excellent recipe. I prefer more wheat in my breads so I added 2 Cups of Wheat flour and 3 Tablespoons of oil. After the first rise and punching down the dough I cut into four sections and produced four round loaves. They were risen for an hour, split the top into a cross, rubbed butter into the cross and baked for 30 minutes. The final product was absolutely perfect.