Oatmeal Raisin Molasses Bread

Oatmeal Raisin Molasses Bread

Nadine 44

"DH loved the bread his grandmother always made. This is the closest we ever got to it. Use a bread machine for the dough and bake in the oven."

Ingredients 3 h 35 m {{adjustedServings}} servings 261 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 54.6g
  • 18%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place oats, molasses, butter, and salt into the bread maker bowl; add the boiling water.
  2. Measure 1/4 teaspoon sugar into a small cup and set aside. Pour remaining sugar into the oat mixture and stir. Let mixture cool to about 100 degrees F/38 degrees C, about 20 minutes.
  3. Pour warm water into the reserved sugar in the small cup; add yeast.
  4. Pour bread flour atop the oat mixture. Pour yeast mixture over the flour.
  5. Select Dough setting and press start. Check your owner's manual to see how long the kneading lasts, so you can add raisins to the dough 5 minutes before it finishes kneading. Let the bread maker run the full dough cycle, about 1 hour, though it will depend on your machine.
  6. Grease 2 bread pans.
  7. Turn dough out onto a lightly floured surface. Punch down dough, but do not knead. Separate into two loaves and place in prepared pans; cover each with a damp towel and allow to rise for about 1 hour.
  8. Preheat oven to 350 degrees F (175 degrees C).
  9. Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 15 to 20 minutes.
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Reviews 4

  1. 4 Ratings


Excellent molasses flavour and the raisins are a lovely perk in this bread. I am not a very experienced bread baker so I found I had to keep a close eye on the baking time but that was just me… thanks Nadine…this is so tasty toasted with butter.

Jean Sheehan

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.


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!