This Oatmeal Bread recipe is from my Great-Grandmother Helga Bjorge. My Mom reminded me about this bread, and I am so glad she did. It is so good while it is warm with butter, and it makes the best toast. When my great-grandmother made this bread there were measurements for most of it, except for the part where it says some molasses and flour. I made this bread, figured out the measurements and it turned out delicious. I shared it with dear friends and they loved it too!
Makes: 2 loaves
Prep Time: 2 hours for rising – plus 30 minutes for prep
Bake Time: 40-45 minutes
1 package of active dry yeast, prepared according to package directions
2 cups of whole milk, scalded (heated to 180°F)
½ cup sugar
3 teaspoons of sea salt
¼ cup (4 tablespoons) unsalted butter, at room temperature
1 ½ cups cold water
½ cup molasses
1 ½ cups oatmeal
4-5 cups all purpose flour, plus more for kneading until smooth
- In a small bowl, dissolve yeast according to package directions. Set aside.
- In a large bowl, mix together scalded milk, sugar, salt and butter. Add cold water, molasses and oatmeal. Add yeast mixture and flour, one cup at a time. Work the flour in until the dough comes together.
- Place on floured surface and knead until smooth, adding more flour as necessary as you go.
- Place the dough in a large bowl, let rise, covered with a towel until doubled in size, for about an hour or more.
- Punch down and form into two loaves and place in two 9×5×3 buttered bread pans. Let rise until doubled again, with a towel gently over the bread pans.
- Bake at 375° F for 40-45 minutes or until done.
HINT: When you lightly tap on the top of the bread it should sound hollow when it is done.