Return to Content

Oatmeal Bread

Oatmeal Bread
0 votes, 0.00 avg. rating (0% score)
Submit a Recipe Image

Yield: Makes 4 large or 6 small loaves.

Finding most breads of this kind to be lacking in the amount of oatmeal included, Mabel developed her own recipe, using four cups oatmeal, one cup wheat germ, and always unbleached flour. "I've been using unbleached flour and throwing wheat germ into everything I bake for forty years."


  • 4 cups boiling water
  • 4 cups rolled oats
  • 3/4 cup dark molasses
  • 1/2 cup butter or margarine
  • 1 cup wheat germ
  • 4 teaspoons salt
  • 3/4 cup brown sugar or maple syrup
  • 2 tablespoons dry yeast, dissolved in 1/2 cup warm water with 2 teaspoons sugar
  • 8 to 10 cups unbleached flour


Mix together boiling water, oats, molasses, butter, wheat germ, salt, and brown sugar. When cool, add yeast and about 8 cups unbleached flour. Knead well. Let rise, covered, in greased bowl until doubled. Shape into 4 large loaves or 6 small loaves and let rise again in greased pans. Bake at 350 degrees F about 45 minutes or until nicely browned. Brush with melted butter to keep crust soft.
Updated Wednesday, December 5th, 2007

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.