Molasses-Oat Bran Bread Recipe -
Molasses-Oat Bran Bread Recipe

Molasses-Oat Bran Bread

Recipe by  

"This recipe for a healthy, semi-sweet, dark, and hearty loaf of bread features molasses and oat bran."

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Ingredients Edit and Save

Original recipe makes 2 round loaves Change Servings


  1. In a large bowl, dissolve yeast and a pinch of sugar in warm water. Set aside to rest for about 5 minutes.
  2. Mix butter or margarine and molasses into yeast. Add 1 cup oat bran, 2 cups flour, and salt. Stir, and add flour as needed to make dough stick together. When dough forms a ball, turn out onto a lightly floured surface. Knead for 8 to 10 minutes, adding flour as needed to make a slightly sticky and moist dough. Place in a buttered bowl, and turn to coat the surface. Cover with a damp cloth, and let rise until doubled in bulk, about 1 1/2 to 2 hours.
  3. Punch down, and form into two round or oval loaves. Place on a greased baking sheet, and allow to rise 1 hour, or until loaves have doubled in size. Sprinkle 1 tablespoon oat bran on top of the loaves.
  4. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes, or until the tops are a nice dark brown and the bottoms of the loaves sound hollow when tapped.
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Reviews More Reviews

Most Helpful Positive Review
Dec 12, 2007

This is a wonderful healthy bread recipe. I wonder if the people who gave it a low rating wanted bread that tastes just like the sugar and additive filled ones from the store, just healthy. Well, it isn't possible! This recipe is a good compromise, giving a pretty good taste and pretty good texture.

Most Helpful Critical Review
Feb 08, 2010

I am giving this 3 stars as written. It has potential though. When using WW flour and oat bran it is important to add Vital Wheat Gluten, this recipe needs at least 3 Tablespoons of VWG. Also, if you hydrate the oat bran first and then add to the dough you will have better results. Both Oat Bran and WW flour really suck up the water, take that into account when kneading and don't add all the flour at once. I proofed the yeast with about 1/4 cup of water, soaked the bran in the remaining 3/4 cup warm water. I still needed to add more water to the dough. The Vital Wheat Gluten makes all the difference in the world.


15 Ratings

Apr 15, 2003

This recipe was a bit iffy. The dough consistency was hard and similar to cookie dough, without the soft yeilding texture that bread dough usually has. Plus, after letting it rest twice I only had enough for one loaf instead of two. After baking it came out tasting alright, but I don't think I'll do this recipe again - it was very time intensive (4 hours upwards) for not much result at the end.

Apr 15, 2003

The recipe is a little iffy, but can be worked with. The amounts given are only for one loaf; double for two. I added one extra tablespoon margarine, raisins, and a couple tablespoons brown sugar. Came out delicious. Not very sweet, so add some more white sugar if you like sweeter breads.

Sep 24, 2006

During the first rising I left it to rise the whole 2 hours, during the second rising I left it a bit longer than the recipe calls for. It makes one large loave or two small ones. I liked the texture and taste of it, but it is not very sweet, nor very fluffy.

Jul 09, 2007

this was perfect. from the look of the dough i wasn't sure about how the end product would look- but it was great. a thick warm slice of this with a little margarine and molasses is a nice warm treat.

Jan 01, 2005

There is a reason people don't make 100% wholewheat bread, and this is it. I wish I had taken Tillster's advice. This bread was a colossal waste of time, energy and ingredients. The doughiness mentioned by another reviewer was not the result of under-cooking. I baked this bread for almost an hour and it was still doughy in the middle. Also, although it rose well during the first rising period, it didn't rise at all in the oven. It came out as flat as a pancake. And it tasted of nothing but molasses. I wish I could give this recipe less than one star - more like minus five stars.

Oct 10, 2005

Unfortunately, I read the reviews after I started making it, and decided to make rolls with the dough. I really don't know what to say, except this is the worst recipe I have ever worked with. I'm eating a roll now, and they are hard, hardly rose or anything. I've made a lot of bread and unless you have experience in fixing recipes, I wouldn't bother with this one.


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  • Calories
  • 134 kcal
  • 7%
  • Carbohydrates
  • 27.5 g
  • 9%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 93 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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