Oatmeal Molasses Bread

Yield: 24 (2 loaves of 12 slices)
Source: Cooking Light Website
CL Comments: Because it contains no yeast, this dark quick bread only takes a minute to knead and does not require rising time. The dough will be sticky and wet as you knead it. The loaves brown quickly and may appear done before they really are.
Comments from a PA Kitchen: Crusty like yeast bread, but tender and moist inside like a quickbread. Tastes a little like graham crackers. Nice bread for a hearty comfort meal.


2 c. fat free buttermilk
1/2 c. regular oats
1/4 c. unsulfured molasses
2 T. vegetable oil
2 3/4 c. all purpose flour
1 c. whole wheat flour
2 T. sugar
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 c. raisins
1 T. yellow cornmeal


  1. Preheat oven to 400 degrees.
  2. Combine first 4 ingredients in a medium bowl.
  3. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture.
  4. Add buttermilk mixture to flour mixture, stirring just until moist; stir in raisins.
  5. Stir with a wooden spoon until dough pulls together in a shaggy mass. Let rest 2 minutes.
  6. Turn half of dough onto a lightly floured surface. Knead 1 minute with floured hands (dough will feel very tacky.)
  7. Shape dough into a 6 inch round loaf. (It will not shape nicely; mine was kind of craggy wet-ish).
  8. Place on a baking sheet dusted with cornmeal. Repeat procedure with remaining dough. Make 3 diagonal cuts 1/4 inch deep across each loaf with a sharp knife. (This was hard. The dough is WET, not like a yeast bread.)
  9. Bake at 400 degrees for 20 minutes. Reduce oven temperature to 375 degrees (do not remove loaves from oven); bake an additional 15 minutes or until bottom of each loaf sounds hollow when tapped. Let stand 15 minutes before slicing.


Healthy Units: 2 per serving
Calories: 126; Fat=1.5g; Protein=3.4g; carb=25.2g; Fiber=1.6g; Chol=0mg; Iron=1.3mg; Sodium=243mg; Calcium=50mg

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