This Molasses Oat Bread recipe tastes just like the bread that some restaurants (Longhorn Steak House comes to mind) serve when you arrive. It is rich, moist, slightly sweet and dare I say delicious! There are no eggs, milk or oil. so the recipe is indeed vegan. I’ve altered the recipe and removed the oil and it comes out perfectly. When molasses make this bread so moist and delicious, who needs oil?
In case you are wondering “why vegan”? I decided to try a vegan diet after watching What the Health on Netflix. I have been following a vegan diet specifically the McDougall Diet, since late June. Here are (just a few!) of the benefits of going vegan:
- I’ve lost 10 lbs.
- I am saving money on groceries and supplements.
- I do not take medicine for allergies.
- I am opposed to the conditions animals are subject to for the production of food and so, I am not supporting that.
- A plant based diet is more sustainable for the planet. Growing plants takes far fewer resources than growing and killing animals, which is actually causing global warming.
- I am no longer ingesting the hormones and antibiotics that animals are frequently given.
- I am excited to get my blood tested. I know I will see a reduction in cholesterol – and will report my results here!
- Carbs make me happy!
- Constipation? No such thing on a vegan diet. 🙂
- I’ve reduced my risk for colon and breast cancer. Countries where women eat very little meat and animal products have a much lower rate of breast cancer than do the women in countries that consume more animal products.
Molasses Oat Bread #Recipe
- 4 cups boiling water
- 2 cups old-fashioned oats
- 1 cup molasses
- 1/4 cup sugar
- 3 teaspoons salt
- 1 package Hodgson Mill’s Active Dry Yeast (5/16 oz.)
- 9-10 cups Hodgson Mill’s Best for Bread Flour
1. In a large bowl, pour boiling water over the cereal. Add the molasses, sugar, and salt. Let stand until the mixture cools to 110-115 degrees F, stirring occasionally. Stir in the yeast. Add 8 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down and divide into thirds: shape into loaves. Place in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
4. Bake at 350 degrees F for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.
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