Old-Fashioned Brown Bread

Taste of Home

Ready in: 55 minutes
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 32
Vegetarian

Ingredients

  • 5 teaspoons active dry yeast
    Baking
  • 1/2 cup butter, cubed
    Milk, Eggs, Other Dairy
  • 5-1/2 to 6-1/2 cups all-purpose flour
    Baking
  • 1/3 cup molasses
    Baking
  • 1 cup old-fashioned oats
    Cereal
  • 2 teaspoons salt
    Spices and Seasonings
  • 2-1/3 cups boiling water
    Beverages

Steps

  • In a large bowl, pour boiling water over oats. Stir in butter and molasses.
  • Let stand until mixture cools to 120°-130°, stirring occasionally.
  • In another bowl, combine 3-1/2 cups flour, yeast and salt. Beat in oat mixture until blended. 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 greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves.
  • Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  • Bake at 375° for 35-40 minutes or until golden brown.
  • Remove from pans to wire racks to cool.

Nutrition

  • Calories: 122.39  cal  (6.12%)
  • Fat: 3.38  g  (5.2%)
  • Saturated Fat: 1.9  g  (11.87%)
  • Carbohydrates: 20.02  g  (6.67%)
  • Sugar: 2.7  g  (3.0%)
  • Cholesterol: 7.63  mg  (2.54%)
  • Sodium: 174.25  mg  (7.58%)
  • Protein: 3.14  g  (6.28%)
  • Vitamin B1: 0.37  mg  (24.84%)
  • Folate: 80.53  µg  (20.13%)
  • Manganese: 0.28  mg  (14.25%)
  • Selenium: 8.16  µg  (11.66%)
  • Vitamin B2: 0.18  mg  (10.39%)
  • Vitamin B3: 1.97  mg  (9.85%)
  • Iron: 1.22  mg  (6.79%)
  • Fiber: 1.29  g  (5.15%)
  • Phosphorus: 45.36  mg  (4.54%)
  • Magnesium: 17.53  mg  (4.38%)
  • Vitamin B5: 0.4  mg  (3.99%)
  • Copper: 0.07  mg  (3.3%)
  • Vitamin B6: 0.06  mg  (3.14%)
  • Potassium: 100.24  mg  (2.86%)
  • Zinc: 0.39  mg  (2.62%)
  • Vitamin A: 88.64  IU  (1.77%)
  • Calcium: 13.41  mg  (1.34%)

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