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Oatmeal Molasses Bread




Source of Recipe


Cooking Light Website


Recipe Introduction


servings 24 (2 loaves of 12 slices)
points 2


List of Ingredients




2 c. fat free buttermilk
1/2 c. regular oats
1/4 c. unsulfured molasses
2 T. vegetable oil
2 3/4 c. all purpose flour
1 c. whole wheat flour
2 T. sugar
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 c. raisins
1 T. yellow cornmeal

Recipe



Preheat oven to 400 degrees.
Combine first 4 ingredients in a medium bowl.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture.

Add buttermilk mixture to flour mixture, stirring just until moist; stir in raisins.
Stir with a wooden spoon until dough pulls together in a shaggy mass. Let rest 2 minutes.

Turn half of dough onto a lightly floured surface. Knead 1 minute with floured hands (dough will feel very tacky.)
Shape dough into a 6 inch round loaf. (It will not shape nicely; mine was kind of craggy wet-ish).

Place on a baking sheet dusted with cornmeal. Repeat procedure with remaining dough. Make 3 diagonal cuts 1/4 inch deep across each loaf with a sharp knife. (This was hard. The dough is WET, not like a yeast bread.)
Bake at 400 degrees for 20 minutes. Reduce oven temperature to 375 degrees (do not remove loaves from oven); bake an additional 15 minutes or until bottom of each loaf sounds hollow when tapped. Let stand 15 minutes before slicing.

NUTRITIONAL INFO:
Calories: 126; Fat=1.5g; Protein=3.4g; carb=25.2g; Fiber=1.6g; Chol=0mg; Iron=1.3mg; Sodium=243mg; Calcium=50mg