Norwegian Oatmeal Molasses Bread Recipe

The Norwegian Oatmeal Molasses Bread Recipe is a wholesome and nourishing bread that combines the goodness of oatmeal and molasses.

5 from 1 vote

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Course: bread

Cuisine: Norwegian

Keyword: Norwegian Oatmeal Molasses Bread Recipe

Servings: Servings

Calories: 200 kcal

Mixing bowl: Used to combine the dry ingredients and the wet ingredients.
Dough whisk or wooden spoon: Used for stirring and mixing the dough.
Clean kitchen towel or plastic wrap: Used to cover the dough during the rising process.
Baking sheet: Used to shape and bake the loaf.
Parchment paper: Placed on the baking sheet to prevent sticking.
Wire rack: Used for cooling the baked bread.
Bread knife: Used for slicing the cooled bread.
Airtight container: Used for storing any leftover bread.

In a large mixing bowl, combine the all-purpose flour, rolled oats, and salt.
In a separate bowl, dissolve the active dry yeast in warm water and let it sit for a few minutes until it becomes frothy.
Add the frothy yeast mixture, molasses, and vegetable oil to the dry ingredients.
Stir the mixture with a wooden spoon or a dough whisk until the ingredients are well combined and form a shaggy dough.
Knead the dough in the bowl for a few minutes until it starts to come together.
Transfer the dough to a lightly floured surface and continue kneading for about 8-10 minutes until the dough becomes smooth and elastic.

Shape the kneaded dough into a ball.
Grease a clean bowl with oil and place the dough in the bowl, turning it to coat it with oil.
Cover the bowl with a clean kitchen towel or plastic wrap.
Allow the dough to rise in a warm, draft-free place for approximately 1 to 1.5 hours or until it doubles in size.
During this time, the yeast will ferment and the dough will become airy and light.
Shaping the Loaf
Once the dough has doubled in size, gently punch it down to release any air bubbles.

Shape the dough into a loaf by folding the sides towards the center, and then rolling it tightly from one end to the other.
Pinch the seams to seal the loaf.
Place the shaped loaf on a baking sheet lined with parchment paper.

Cover the shaped loaf with a clean kitchen towel or plastic wrap.
Allow the loaf to rise for the second time in a warm, draft-free place for approximately 30 to 45 minutes or until it increases in size by about 50%.

Preheat the oven to 375°F (190°C) and place a baking pan filled with water on the lower rack of the oven. This will create steam and help develop a crisp crust.
Optionally, you can sprinkle some rolled oats on top of the loaf for added texture.

Once the second rise is complete, carefully remove the cover from the loaf.
Place the baking sheet with the loaf on the center rack of the preheated oven.
Bake for approximately 35 to 40 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
If desired, you can check the internal temperature of the bread using a food thermometer. It should register around 190°F (88°C) when fully baked.

Remove the baked bread from the oven and transfer it to a wire rack to cool completely.
Allow the bread to cool for at least 1 hour before slicing.
Once cooled, slice the Norwegian Oatmeal Molasses Bread and serve it with your favorite spreads or use it for sandwiches.
Store any leftover bread in an airtight container at room temperature for up to 3 days, or freeze it for longer storage.

Use warm water for activating the yeast, but ensure it's not too hot to avoid killing the yeast.

Measure the ingredients accurately for consistent results.

Knead the dough thoroughly to develop gluten and create a good texture.

If the dough is too sticky, add a small amount of flour gradually until it becomes manageable.

Ensure the dough has enough time to rise properly, as this contributes to a lighter and fluffier bread.

To enhance the flavors, you can add additional ingredients like nuts, seeds, or spices to the dough.

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