Oatmeal Raisin Molasses Bread Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Deb C
Reviewed: Aug. 4, 2014
If you love molasses, which I do, you’ll find this bread to be a little slice of heaven. I don’t have a bread machine and only wanted one loaf. I used half of the total amount of the water for softening the oats and the other half to proof the yeast with half of the sugar required. I put it together as I usually do making other breads, but because I only made half the recipe the KA dough hook wasn’t working so well so I kneaded it by hand. No big deal. It was very slow rising for me, but it was well worth the wait. It is so good! Thanks Nadine for sharing!
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Photo by Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA
Reviewed: May 30, 2014
This recipe is delicious. I didn't have bread flour, so I used wheat and self rising flour. It is so good, I can't stop eating it.
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Reviewed: Mar. 1, 2014
If you like molasses, you'll like this bread! In spite of several errors on my part, the loaves came out "perfect". I think the recipe bake time is off, though - I had to bake them for 35 minutes and cover them with foil @ 25 minutes so the crust wouldn't be too dark. I screwed up the recipe instructions by mixing the oats in with the flour, so I couldn't add the boiling water/molasses to soften the oats. Instead, I heated the water (1.75c)/butter (coconut oil) & molasses to 115* and put it in the pan. I then added the mix of oats, 2c whole wheat flour + 2.5c bread flour, salt & sugar in the pan, then the yeast + 1T gluten. Once it mixed for a few minutes, I shut the machine off & let the dough sit for 15 minutes, hoping it would allow the oats & wheat flour to absorb more moisture...it must have worked! I put the machine back on "dough" and was waiting for the "beep" (to add raisins) when I got a phone call. Yep - I missed the signal, and I didn't realize it until it was too late. To salvage, I added them when I split the dough into 2 loaves. With all of these changes, the bread came out fluffy, moist & delicious! I'm technically at high altitude (3800') but didn't make any adjustments for it. I do add the gluten & used "Hungarian High Altitude Whole Wheat" flour (from Walmart)- it has 4g protein like bread flour does, which might have helped. I'm going to follow the instructions next time, but I can't see how the bread could be improved! Thanks, Nadine!
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Cooking Level: Intermediate

Home Town: Anaheim, California, USA
Living In: El Paso, Texas, USA

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