Molasses-Oat Bran Bread

Molasses-Oat Bran Bread

Sara 0

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

Ingredients {{adjustedServings}} servings 134 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

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  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 12

  1. 15 Ratings

Christie T.

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.

Baking Nana

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.


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.