Oatmeal Bread

Ingredients

• 2 cups boiling water
• 1/2 cup brown sugar
• 2 cups rolled oats
• 1/2 cup lukewarm water
• 1 cake compressed yeast
• 4 cups sifted flour
• 1 teaspoon salt

Method

1. 1

   Pour two cups of boiling water over the oatmeal; cover and let stand until cool.

2. 2

   Dissolve yeast and sugar in one half cup of lukewarm water and add this to the oatmeal and water.

3. 3

   Add one cup of flour, or enough to make an ordinary sponge; beat well; cover and set aside in a moderately warm place to rise for one hour, or until light.

4. 4

   Add enough flour to make a dough — about three cups — and the salt.

5. 5

   Knead well; place in greased bowl; cover and let rise in a moderately warm place until double in bulk — about one and one half hours.

6. 6

   Mold into loaves; fill well-greased pans half full; cover and let rise again about one hour.

7. 7

   Bake forty-five minutes in a hot oven.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 96. The excerpt below is the record exactly as published.

OATMEAL BREAD 2 cups boiling water Vj, cup brown sugar 2 cups rolled oats V2 cup lukewarm water 1 cake compressed yeast 4 cups sifted flour 1 teaspoon salt Pour two cups of boiling water over the oatmeal; cover and let stand until cool. Dissolve yeast and sugar in one haK cup of luke- warm water and add this to the oatmeal and water. Add one cup of flour, or enough to make an ordinary sponge; beat v/ell; cover and set aside in a moderately warm place to rise for one hour, or imtil light. Add enough flour to make a dough — about three cups — and the salt. Knead well; place in greased bowl; cover and let rise in a moderately warm place until double in bulk — about one and one hall hours. Mold into loaves; fill well-greased pans half full; cover and let rise again about one hour. Bake forty -five minutes in a hot oven. A half cup of chopped nuts and one tablespoon of lard or butter may be added if desired. WHOLE-WHEAT BREAD 1 caJie compressed yeast IVi cups milk, scalded and cooled 3 level tablespoons brown sugar 3 tablespoons melted lard 11/2 cups lukewarm wate

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