Return to Content

Oatmeal Bread

Oatmeal Bread
0 votes, 0.00 avg. rating (0% score)
by

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."

Ingredients:

  • 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

Instructions:

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

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111