Oatmeal Bread
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Mix and rise
Mix oatmeal, water, molasses, yeast, and salt until stiff.
Let the mixture rise.
Shape and bake
Transfer to pans and let rise again.
Bake in a 350°F (175°C) oven until done.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Oatmeal
- Forms the bulk of the dough and gives it a hearty, stiff structure.
- Water
- Hydrates the oatmeal so the dough holds together and can be mixed.
- Molasses
- Adds sweetness, moisture, and deeper color as the bread browns in the oven.
- Yeast
- Produces gas as it ferments, causing the dough to rise before baking.
The step that matters
Second rise in the pans. Yeast needs time to produce gas and expand the dough before baking. Rising too short leaves a dense loaf, while rising too long can exhaust the yeast and collapse the structure.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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