Return to Content

My Oatmeal Bread

My Oatmeal Bread
1 vote, 4.00 avg. rating (79% score)
Submit a Recipe Image

Yield: Makes 1 loaf plus 10-12 rolls

"Our guests enjoy this bread with dinner as welt as toasted for breakfast. Try it fresh from the oven, dripping with butter!" --The Gosnold Arms, New Harbor, Maine


  • 2 teaspoons dry yeast
  • 1/2 cup warm water (110 degrees F)
  • 1/8 teaspoon sugar
  • 1 cup oats
  • 2 tablespoons bacon drippings
  • 1-1/2 teaspoons salt
  • 1/4 cup molasses
  • 3/4 cup boiling water
  • 1/2 cup cool water
  • 3-3/4 to 4-1/4 cups bread flour


Sprinkle yeast over warm water. Add sugar. Set aside in a warm draft-free place. In a large mixing bowl place oats, bacon drippings, salt, and molasses. Add boiling water, stir, and set aside for 5 minutes. Add cool water to oats mixture and blend. Add yeast mixture and 1-1/2 cups flour and mix well. Work in remaining flour and knead until dough is smooth and elastic (the dough will still be a little sticky). Place dough in lightly buttered bowl, turning to coat dough. Cover with a tea towel. Set aside in warm, draft-free place until double in size (about 1 hour). Punch down dough and knead 1 minute, Shape into desired form and let rise until double in bulk.
Loaf Bread -- 1-1/2 pounds dough per 9x5x3-inch bread pan. Bake at 375 degrees F for 30-35 minutes.

Dinner Rolls -- 1-1/2 ounces each. Bake at 375 degrees F for 12-18 minutes.

Updated Wednesday, March 5th, 2008

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.