Oatmeal Bread

Ingredients

• 2 cups rolled oats
• # cup lukewarm water
• 2 eups boiling water
• 1 tablespoon salt
• 4 cup molasses
• 2 tablespoons fat (melted)
• 1 yeast cake
• About 6 cups bread flour

Method

1. 1

   Seal the rolled oats with the boiling water and let stand until cool.

2. 2

   Dissolve the yeast in the lukewarm water and add to the first mixture when cool.

3. 3

   Add the molasses, salt, and melted fat.

4. 4

   Stir in enough bread flour to knead.

5. 5

   Turn on a floured board.

6. 6

   Knead lightly.

7. 7

   Return to bowl and let rise until double in bulk.

8. 8

   Knead and shape in loaves and let rise until double again.

9. 9

   Bake in a moderate oven for 45 minutes.

Nutrition per serving

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 7. The excerpt below is the record exactly as published.

OATMEAL BREAD 3 cups thick cooked oatmeal 3 tablespoons molasses 2 tablespoons fat 14 cakes yeast 14 tablespoons salt 3 cup lukewarm water About 5 cups flour To oatmeal add the sugar, salt and fat. Mix the yeast cake with the lukewarm water, add it to the other materials and stir in the flour until the dough will not stick to the sides of the bowl. Knead until elastic, ten to fifteen minutes, moisten the top of the dough with a little water to prevent a hard crust forming, and set. to rise in a warm place. When double its bulk, knead again for a few minutes. Shape into loaves and put into greased pans. Let rise double in bulk and bake in a moderate oven for about 50 minutes. AND HOW TO COOK THEM 21 OATMEAL BREAD 2 cups rolled oats # cup lukewarm water 2 eups boiling water 1 tablespoon salt 4 cup molasses 2 tablespoons fat (melted) 1 yeast cake About 6 cups bread flour

Cook this with the app: pantry check, scaling, and the assistant.