Norwegian Oatmeal Molasses Bread Recipes

Steps:

• In a bowl, pour boiling water over oats; let stand 30 minutes or until mixture has cooled to warm (110°-115°). , In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Stir in oat mixture, molasses, butter, anise seed if desired, salt and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough 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; divide in half. Shape into two loaves and place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven to 375°. Bake 40 minutes or until bread sounds hollow when tapped. Remove from pans to cool on wire racks.

Steps:

• In a small saucepan, bring the water to a boil.
• Put the oats a mixer bowl, and pour the water over the oats.
• Add the butter and molasses, and mix with a dough hook. then let the mixture cool to warm.
• Add yeast and mix. Cover with a towel for 5 minutes to proof yeast.
• Remove towel and slowly add 3 cups of flour to yeast mixture 1/2 cup at a time until fully incorporated.
• Add salt and continue to mix.
• Add remaining 2 - 3 cups flour as needed for the dough to come away from the sides of the bowl after a few minutes of kneading.
• Continue to allow mixer to knead your dough for 5 - 7 minutes (or knead by hand).
• Spray a large bowl with cooking spray.
• Scoop dough out of mixer bowl and place in oiled bowl, turning once to coat dough.
• Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free spot until it doubles in size, about 1 hour.
• Butter two 9x5 inch loaf pans or line with parchment paper or non-stick foil.
• Punch down the dough and using a pastry scraper, scrape it out onto a clean work surface. Cut it in half with a sharp knife or bench scraper.
• For each half, evenly flatten the dough with the heel of your hand. Roll the top third down onto itself and seal it y pushing it gently down with the heal of your hand.
• Continue rolling and sealing the dough until you have an oval log. Place the logs, into the pans.
• Cover loosely with a kitchen towel and let them rise in a warm draft free spot until the double in size, 45 - 60 minutes.
• Position a rack in the middle of the oven, and preheat to 375*F
• Mist the tops of the loaves with water. Sprinkle the tops with a generous handful of regular oats.
• Bake until they loaves are golden brown and sound hollow when tapped on the top, 40-45 minutes. Carefully remove the loaves from the pans and let cool completely on a wire rack before slicing (if you can resist!)

Steps:

• In a large bowl, pour boiling water over cereal. Add the molasses, sugar, oil and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Stir in yeast. Add 8 cups flour. Beat until smooth. Add 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 1-1/2 hours., Punch dough down and divide into thirds; shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.

Steps:

• in a bowl, combine first 4 ingredients -- set aside to cool --
• in large mixng bowl, dissolve yeast in warm water, sprinkle with sugar, let stand 3 minutes.
• add oat mixture, brown sugar, molasses and 3 cups of flour.mix well.
• add enough remaining flour to form soft dough --
• turn onto lightly floured surface and knead for 6-8 minutes.or until smooth and elastic.
• place in a greased bowl,, turning to grease top.cover and let rise for 1 hour in a warm place.
• punch dough down.divide in half and shape into loaves.
• place in 2 greased 9x5" loaf pans.
• cover and let rise for 45 minutes.
• bake at 375* for 30-35 minutes or golden brown.
• cool in pans on rack for 10 minutes.
• remove from pans and cool completely on rack.
• brush with additional melted butter after 10 minutes of cooling -- .

Steps:

• Place 1/2 cup oats in large bowl of electric mixer fitted with dough hook; pour 3/4 cup boiling water over. Let stand 30 minutes (water will be absorbed and oatmeal will be very soft).
• Pour 1 cup warm water into 2-cup glass measuring cup. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Mix molasses, 2 tablespoons butter and salt into oat mixture in bowl. Mix in yeast mixture. Add enough flour, 1 cup at a time, to form medium-soft dough, mixing at medium speed until well blended, about 3 minutes. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if dough is too sticky, about 5 minutes. Form dough into ball. Butter large bowl; add dough, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
• Position rack in center of oven and preheat to 400°F. Butter 9x5-inch loaf pan. Punch down dough; turn out into floured surface and knead 3 minutes. Form into 8-inch-long loaf. Transfer to prepared pan. Cover with plastic, then towel; let rise in warm draft-free area until dough has risen about 1/2 inch above rim of pan, about 45 minutes.
• Bake bread 10 minutes; reduce temperature to 350°F. Bake 25 minutes longer. Brush top of bread with glaze; sprinkle 1 tablespoon oats over. Bake until bread is golden and sounds hollow when tapped on bottom, about 10 minutes longer. Transfer to rack; cool in pan 10 minutes. Turn out brad onto rack; cool completely. (Can be made 2 weeks ahead. Wrap tightly in foil and freeze. If desired, reheat wrapped bread in 350°F oven about 15 minutes.