Old-Fashioned Oatmeal Bread

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Loaves with tempting homemade look and taste go fast at bake sales


  • 2 c. milk
  • 2 c. quick-cooking rolled oats
  • ¼ c. brown sugar, firmly packed
  • 1 tblsp. salt
  • 2 tblsp. shortening
  • 1 pkg. active dry yeast
  • ½ c. warm water (110 to 115°)
  • 5 c. sifted flour (about)
  • 1 egg white
  • 1 tblsp. water Rolled oats


  • Scald milk; stir in 2 c. rolled oats, brown sugar, salt and shortening. Remove from heat and cool to lukewarm.
  • Sprinkle yeast on warm water; stir to dissolve.
  • Add milk mixture and 2 c. flour to yeast. Beat with electric mixer on medium speed, scraping the bowl occasionally, 2 minutes. Or beat with spoon until batter is smooth.
  • Add enough remaining flour, a little at a time, first with spoon and then with hands, to make a soft dough that leaves the sides of the bowl. Turn onto floured board;
  • knead until dough is smooth and elastic, 8 to 10 minutes. Place in lightly greased bowl; turn dough over to grease top. Cover and let rise in warm place until doubled, 1 to 1½ hours. Punch down and let rise again until nearly doubled, about 30 minutes.
  • Turn onto board and divide in half. Round up to make 2 balls. Cover and let rest 10 minutes. Shape into loaves and place in greased 9 X 5 X 3″ loaf pans. Let rise until almost doubled, about 1 hour and 15 minutes. Brush tops of loaves with egg white beaten with water and sprinkle with rolled oats.
  • Bake in moderate oven (375°) about 40 minutes. (If bread starts to brown too much, cover loosely with sheet of aluminum foil after baking 15 minutes.)