Prep 3 hrs 30 mins
Cook 45 mins
I got this recipe from my mom's recipe card collection!! She said it was a really good bread...I tried it and agreed, it is amazing!! I made it with whole wheat flour (4 3/4 cups) and it turned out great. Instead of making it into loaves I made it into dinner rolls and it worked really well. The written recipe was a little vague about cook time and rising time so I used other recipes as a guideline so what I have written in the recipe isn't necessarily correct, you can adjust it as you see fit. The cook time is pretty much a guess as I made mine into rolls which took only about 10 minutes to bake so you may just have to keep an eye on it while it's baking. Prep. time listed includes rising time. Enjoy!!
- 2 1⁄2 cups water
- 1 cup oatmeal
- 1⁄2 cup sugar
- 1 (1/4 ounce) package yeast
- 1⁄4 cup butter
- 1⁄3 cup molasses
- 5 -6 cups flour
- Bring 2 cups of water to a boil, pour over oatmeal, and let cool.
- Dissolve yeast in 1/2 cup warm water and let sit for 5 minutes.
- To oatmeal mixture, add sugar, yeast, butter, molasses, and flour.
- Knead hard and let rise for 45 minutes. Punch down and let rise an additional 30 minutes.
- Place into greased bread pans and let rise 2 hours.
- Bake at 350 degrees for 45 to 60 minutes.
This is wonderful bread, if a little sweet for my taste. Suspecting that, I kneaded raisins into the dough for two loaves, leaving one loaf plain. Even the plain loaf is very tasty. Unfortunately, the plain one got eaten before I could photograph it. Especially when it is hot from the oven, this bread is incredibly soft, though it does get a bit firmer after it has cooled completely. My only problem, and the reason I'm not giving stars, is that this bread contains no salt. At first, I thought that it was perhaps an oversight on the part of the poster, but then, I saw the "low sodium" designation in small letters at the top. Ahah! I think low sodium bread recipes are excellent for people who need them, and the more posted on this site the better. I don't need to restrict my salt intake however, so I added 2 teaspoons salt to the bread I baked. I do like this bread very much, and will be making variations of it in the future, while keeping in mind that I could use the recipe as is, if my health called for it. Thank you very much for posting this recipe. UPDATE: I made this again, plain this time, but with salt, and got a picture. It's nice bread, but I think I will use it for raisin bread in the future, because of the sweetness.
Thanks for posting this recipe! I am NKoprince's mom she said she got the recipe from. I have always loved this recipe, I got it from my Aunt Darlene many years ago; I remembered her making it and I always loved her bread!! I have even converted the recipe so I can make it in my bread machine. I'll post that recipe some day.