• April 15, 2020

Carl’s Mother in Law’s Oat Molasses Bread Recipe

Carl’s Mother in Law’s Oat Molasses Bread Recipe

Carl’s Mother in Law’s Oat Molasses Bread Recipe 724 1024 Thomas Preti Events to Savor

Submitted by our Sales Director, Carl Hedin!

This Oat Molasses Bread recipe (a family favorite) is my mother in law Margaret’s recipe.  It is so easy to prepare and smells amazing when it is baking: the aroma of flour, oats, molasses is so delicious …. you will want to eat it right out of the oven. But, please let this bread cool awhile before slicing. We find that the sweet molasses flavor pairs really well with cold creamy butter. It is also an amazing accompaniment to soup or toasted for breakfast with a little smoked salmon and cream cheese. Another great thing about this yummy bread is that is completely freezable. Bake a loaf and freeze the other one. It’ll defrost perfectly and taste freshly baked.

Happy baking!


YIELD: Makes 2 large loaves (4 smaller)


Combine the following ingredients in a large bowl and let cool

  • 2 cup old-fashioned oats
  • 1/3 cup vegetable shortening
  • 3 ½ cup boiling water

Combine the following and add to above (when cooled)

  • 1/2 cup warm water (105°F to 115°F)
  • 2 Tablespoons dry yeast

Combine the following and add to the above

  • 1/2 cup unsulfured molasses
  • 1/2 cup dark brown sugar
  • 4 teaspoons salt
  • 10 cups (about) unbleached all-purpose flour

(butter needed to prepare the bowls)


Place the oats and the shortening in large bowl; pour the boiling water over. Let stand 30 minutes (water will be absorbed and oatmeal will be very soft). Next, fill a large glass measuring cup with the warm water. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Then add it to the oats mixture and blend thuroughly. In a separate bowl, combine the molasses, brown sugar and salt and then add this to oat mixture. Add the flour, 1 cup at a time, to form medium-soft dough, mix by hand until well blended using all the flour. Turn out dough onto floured surface. Knead until smooth and elastic, about 9 minutes. Butter a large bowl; add dough, turning over to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. Punch down dough; turn out into floured surface, divide dough form into loaves. Place onto a parchment paper lined baking sheet.  Cover with towel; let rise in warm draft-free area about 45 minutes. Position rack in center of oven and preheat to 375°F for 40 minutes. Bake until bread is golden and sounds hollow when tapped. Let cool 10 minutes and transfer to cooling rack. (Can be made 2 weeks ahead. Wrap tightly in foil and freeze. )