Oatmeal Bread

Ingredients

• 2 cups wheat flour
• 2¼ teaspoons salt
• 2 cups oatmeal flour
• 4 tablespoons brown sugar
• 1½ cups milk
• 2 tablespoons shortening
• I yeast cake
• ¼ cup lukewarm water
• half butter and half lard

Method

1. 1

   Pour scalded milk over oatmeal and mix.

2. 2

   Add dissolved yeast, salt, brown sugar, and melted shortening.

3. 3

   Sift and add wheat flour, mixing until damp.

4. 4

   Let rise until light, punch down, knead, and shape into a loaf.

5. 5

   Let rise again and bake at 300° for 1 to 1.5 hours with hot water underneath.

Nutrition per serving

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 9. The excerpt below is the record exactly as published.

Oatmeal Bread 2 CUPS WHEAT FLOUR 214 TEASPOONS SALT | 2 CUPS OATMEAL FLOUR 4 TABLESPOONS BROWN SUGAR : 1% CUPS MILK 2 TABLESPOONS SHORTENING : I YEAST CAKE (MELTED) 14 CUP LUKEWARM WATER HALF BUTTER AND HALF LARD To make one loaf, pour scalded milk over Scotch oatmeal and mix well. Add yeast cake dissolved in lukewarm water, then salt, brown sugar and melted shortening (half butter, half lard). *Molasses can be substituted for brown sugar in this and other recipes. BREAD & ROLLS 23 Sift the wheat flour, measure, and add to the batter. Mix until all the flour is dampened, then beat with a spoon for 2 minutes. The dough should be thick enough so it is just possible to beat with a spoon. Cover with a damp cloth, set in a warm place and let rise until light and soft when touched with the finger. Punch down, cover with a damp cloth and let rise again. Then punch down again before turning out on a board sifted over with wheat flour. Knead 5 or 10 minutes. By this time the dough should not stick to the board at all. Form into a loaf and place in a greased pan. Cover with a damp cloth, let rise to about double and bake 1 to 1% hours at 300° with a pan of hot water placed in the oven underneath the bread. Buttermilk Rolls I CUP BUTTERMILK, WARMED I YEAST CAKE 3 TABLESPOONS SHORTENING 24% CUPS WHEAT FLOUR (BUTTER AND LARD) I TEASPOON BAKING POWDER I TEASPOON BROWN SUGAR I Yy% TEASPOONS SALT 14 TEASPOON SODA Dissolve yeast cake in the warm buttermilk then add the melted shortening, brown sugar and soda and mix well. Sift the wheat flour, measure, add baking powder and salt and sift into the liquid all at once. Mix until the flour is all dampened then beat with a spoon for one minute. Cover with a damp cloth, set in a warm place and let rise to about double in bulk. Punch down, let rise once more and turn onto a board covered _ with sifted wheat flour and knead until light and spongy (between § and Io minutes). Mold into any desired size or shape, cover with a damp cloth again and let rise until light. Bake 15 to 20 minutes at 425°. Wheat Rolls 2 CUPS SCALDED MILK I YEAST CAKE 4 TABLESPOONS BUTTER OR SHORT- V4 CUP LUKEWARM WATER ENING 2 EGGS WELL BEATEN 2 TABLESPOONS BROWN SUGAR OR § CUPS WHEAT FLOUR (APPROXI- HONEY MATELY) 214 TEASPOONS SALT 24 COOKING WITH WHOLEGRAINS Scald milk with shortening, then pour over sweetening and salt. When lukewarm add the yeast dissolved in the lukewarm water and after that the well beaten eggs. Sift the wheat flour, measure and sift into the liquid using about 4 cups to start with. Mix well and add enough more wheat flour | to make a dough as stiff as you can have it but still be able to beat with a spoon for two minutes. | Cover closely and allow to rise in a warm place until almost double. Punch down and let rise again. The punching down process is important as it prevents stretching of the dough. | Knead until light and elastic. Mold into rolls of any desired shape. Cover with a damp cloth and let rise until light. Bake at 425° 15 to20minutes. This recipe makes 2 dozen rolls. French Brioche I YEAST CAKE 34 POUND BUTTER 14 CUP LUKEWARM WATER 2 TEASPOONS SALT

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