Molasses-Oat Bran Bread

This bread is made with whole wheat flour, oat bran, and molasses. It is a dense, hearty bread that is perfect for toasting and eating with butter or jam. This recipe makes one loaf of bread.


  • 1 cup oat bran
  • 1 cup whole wheat flour
  • 1 teaspoon salt
  • 1 tablespoon oat bran
  • 3 tablespoons butter, melted
  • ⅓ cup molasses


1. In a large bowl, dissolve yeast and a pinch of sugar in warm water. Set aside to rest for about 5 minutes.

2. Mix butter or margarine and molasses into yeast. Add 1 cup oat bran, 2 cups flour, and salt. Stir, and add flour as needed to make dough stick together.

3. When dough forms a ball, turn out onto a lightly floured surface. Knead for 8 to 10 minutes, adding flour as needed to make a slightly sticky and moist dough.

4Place in a buttered bowl, and turn to coat the surface/ Cover with a damp cloth, and let rise until doubled in bulk; about 1 1/2 – 2 hours

5Punch down; form into two round or oval loaves/ Place on greased baking sheet- allow to rise 1 hour or until doubled in size

6Sprinkle one tablespoon oat bran over top of loaves

7Bake at 350 degrees F (175 degrees C) for 35-45 minutes or until tops are nice dark brown color & bottoms of loaves sound hollow when tapped

Nutrition Facts

  • Serving size: 1 slice
  • Calories: 120
  • Fat: 3 g
  • Saturated fat: 1.5 g
  • Unsaturated fat: 0 g
  • Trans fat: 0 g
  • Cholesterol: 8 mg
  • Sodium: 250 mg
  • Potassium: 0 mg
  • Carbohydrates: 20 g
  • Fiber: 2 g
  • Sugar 4g
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Molasses-Oat Bran Bread

How do you make oatmeal molasses bread?

Oatmeal molasses bread is a delicious, hearty bread that is perfect for winter. This recipe is easy to make and only requires a few simple ingredients.

To start, pour boiling water over oats in a bowl. Let the mixture cool to 110° to 115°, stirring occasionally. Then, in another bowl, dissolve yeast in warm water. Add the molasses, oil, salt and oat mixture to the yeast mixture and stir until smooth.

Next, add 3 cups of flour to the dough and mix until well combined. The dough will be sticky but that’s normal. Place the dough on a lightly floured surface and knead for 10 minutes. Then place the dough in a greased bowl, cover with a damp cloth and let it rise in a warm place for about an hour or until it doubles in size.

Once it has doubled in size, punch down the dough and shape into two rounds. Place the rounds on greased baking sheets and let them rise for another 30 minutes before baking at 350° for 40-45 minutes or until golden brown.

Can you use oat bran as flour?

Yes, you can use oat bran as flour. Oat bran or oatmeal (that has been ground to flour consistency in a food processor or blender) can replace up to one-fourth of the all-purpose flour. For example, if a recipe has 3 cups all-purpose flour, use ¾ cup oat bran or ground oatmeal and 2¼ cups all-purpose flour.

What does molasses bread taste like?

Molasses bread is a type of bread that gets its flavor from molasses. The molasses gives the bread a wonderful, mild sweetness that is noticeable but not overpowering. Some people also taste a little bit of honey in the bread as well.

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How much oat bran do I add to bread?

Adding oat bran to bread is a great way to add some extra nutrition and texture. The amount of oat bran you add will depend on the recipe you’re using, but generally speaking, you’ll want to use 2-1/4 to 2-3/4 cups of all-purpose flour for every 1/3 cup of oat bran.

If you’re using a recipe that calls for active dry yeast, you’ll also need to add 1 package (1/4 ounce) of yeast per cup of water. In addition, most recipes will call for 1-1/4 teaspoons of salt per cup of flour.

Once you have your ingredients measured out, simply mix everything together in a large bowl until well combined. Then turn out the dough onto a floured surface and knead for about 10 minutes. After kneading, shape the dough into a loaf and place it on a greased baking sheet. Sprinkle with cornmeal and let rise in a warm place until doubled in size, which should take about an hour.

Once doubled in size, bake the bread at a moderate temperature (350 degrees F is ideal) until golden brown and crusty on the outside.

Is oat bran better than oat flour?

When it comes to oat bran vs. oat flour, there are a few key differences to consider. Oat bran is made from the innermost layer of the oat kernel, while oat flour is made from grinding up the entire kernel. As a result, oat bran is higher in fiber and protein than oat flour. Additionally, because it’s less processed, oat bran retains more of its natural nutrients and antioxidants.

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So which is better for you? It depends on your goals. If you’re looking for something quick and easy to cook with, go for oats flour. But if you want something slightly more nutritious that will take longer to prepare, choose oatmeal over oats bran.

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