Recipe

Oatmeal Molasses Bread Recipe

	Linspj / All my dishes 1 year, 1 month ago From Cooking Light, this is a wonderful dark bread that needs no yeast. Hearty and delicious, it's a great accompaniment to soup. It makes 2 loaves...one to eat and one to freeze. Prep:20m Cook:35m Servings:12	Linspj
	oats molasses good for you

Does this look good? Yeah! / Nope

Fans

mountainma

chefelaine

Ingredients

cups fat-free buttermilk

1/2 cup regular oats

1/4 cup unsulfured molasses

2 tablespoons vegetable oil

2 3/4 cups all-purpose flour

1 cup whole wheat flour

2 tablespoons sugar

1 1/2 teaspoons salt

1 teaspoon baking powder

1 teaspoon baking soda

1 cup raisins

1 tablespoon yellow cornmeal

Directions

Preheat oven to 400°.

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 out onto a lightly floured surface.

Knead 1 minute with floured hands (dough will feel tacky); shape dough into a 6-inch round loaf.

Place on a baking sheet dusted with cornmeal.

Repeat procedure with remaining dough.

Make 3 diagonal cuts 1/4-inch deep across top of each loaf using a sharp knife.

Bake at 400° for 20 minutes.

Reduce oven temperature to 375° (do not remove loaves from oven); bake an additional 15 minutes or until bottom of each loaf sounds hollow when tapped.

The loaves brown quickly and may appear done before they really are.

Let stand 15 minutes before slicing.

Nutritional Information

Calories:126 (11% from fat)

Fat:1.5g (sat 0.2g,mono 0.3g,poly 0.8g)

Protein:3.4g

Carbohydrate:25.2g

Fiber:1.6g

Cholesterol:0.0mg

Iron:1.3mg

Sodium:243mg

Calcium:50mg