Blanche Frankenhouser's Old-Fashioned Oatmeal Bread

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3 hours 2 Loaves of Bread Print RecipeEmail Recipe


2cupboiling water
1cuprolled oats
1⁄2cuplight molasses
2packagedry yeast (4.5 teaspoons dry yeast)
2 eggs
5 1⁄2cupall-purpose flour


Combine the boiling water, rolled oats, butter, molasses and salt. Cool mixture to lukewarm; then add the yeast. Mix well. Blend in the eggs and stir in the flour. The dough will be softer than a kneaded dough. Place dough in a greased bowl, cover, and store in the refrigerator at least 2 hours, or until needed.

Remove chilled dough and knead about five times (this helps to remove the air). Shape into two loaves on a well-floured surface, place in greased pans, and cover with a cloth.

Let rise in a warm place until double in bulk, about 2 hours. Bake in a 375F oven for 1 hour.


Preparation time does not include refrigeration time.

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