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5* Norwegian Oatmeal Molasses Bread

Source of Recipe

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5* Norwegian Oatmeal Molasses Bread

Light & Tasty December/January 2003
7 reviews rate this recipe 5 Stars!
Exchanges
Prep: 30 min. + rising Bake: 40 min.
Yield: 2 loaves (16 slices each).

"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

Directions:
1. In a bowl, pour boiling water over oats. Let stand until mixture cools to 110° to 115°, stirring occasionally.

2. In a bowl, dissolve yeast in warm water. Add the molasses, oil, salt, oat mixture and 3 cups flour; beat until smooth. Stir in 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 bowl coated with cooking spray, turning once to coat top. Cove rand let rise in a warm place until doubled, about 1-1/2 hours.

3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 9-in. x 5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 1 hour.

4. Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks. Brush with melted butter.

One slices equals 114 calories, 1 g fat (trace saturated fat), trace cholesterol, 77 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein. ++++ Diabetic Exchanges: 1-1/2 starch.