<< Back

Sally's Oatmeal Bread

Sally's Oatmeal Bread

This is as good an oatmeal bread as I have even eaten and it makes wonderful toast. The recipe yields a great deal, and it is lighter in texture and flavor than the recipe that I originally used, Maryetta's Oatmeal Bread in Beard on Bread. 

4 cups boiling water

3 cups rolled oats

¼ cup gluten

7 ½ to 8 cups all purpose flour, approximately, preferably unbleached—or some combination

¼ cup ground flax meal

2 packages active dry yeast

1 Tablespoon salt

2 tablespoons salad oil

¼ cup honey

Pour the boiling water of the oatmeal in a large bowl and leave to cool. Then stir in 2 cups of flour, the gluten and the yeast. Place in a warm, draft-free spot and allow to rise, uncovered, until doubled in bulk. Punch down and work in the salt, salad oil, honey, and enough of the remaining flour to make a stiff dough. Turn out on a floured board and knead, adding extra flour if necessary, to make a smooth, pliable, firm dough—about 10 minutes, but you cannot knead too much. Divide the dough into three equal pieces, and form into loaves to fit three buttered 9 X 5 X 3-inch loaf tins. Allow to rise again, uncovered, until doubled in bulk. Bake in a preheated 350 degree oven 40 to 60 minutes, or until the bread sounds hollow when removed from the tins and rapped on top and bottom. Cool on racks before slicing.  

This entry is related to the following products. Click on any of them for more information.
Flax, Raw Honey,