A hearty, old-fashioned oatmeal bread made with rolled oats soaked in scalded milk, molasses or honey, and two packages of yeast for a good rise. Makes two loaves. Mary April shares this recipe passed down from Frances Barnhart.
Ingredients
2 c milk, scalded
2 c rolled oats
1 Tbsp shortening
2 packages dry yeast
½ c warm water
½ c molasses or honey
2 tsp salt
5½ to 6 c flour
Instructions
Pour scalded milk over the rolled oats and shortening. Let cool until lukewarm.
Dissolve the yeast in ½ c warm water and let sit until foamy.
Add the yeast mixture, molasses or honey, and salt to the oat mixture. Stir to combine.
Add flour gradually, mixing until a soft dough forms.
Knead the dough until smooth and elastic, about 8–10 minutes.
Let rise in a warm place until doubled in size.
Punch down and shape into 2 loaves. Place in greased loaf pans.
Let rise again until doubled.
Bake at 375°F for 40 minutes, then reduce heat to 325°F and bake an additional 10 minutes.
Cool on a wire rack before slicing.
From Frances Barnhart — passed down through Mary April.
Molasses or honey: Molasses gives a deeper, more robust flavor; honey gives a lighter sweetness. Both work beautifully.
