Oatmeal Bread
Finding most breads of this kind to be lacking in the amount of oatmeal included, Mabel developed her own recipe, using four cups oatmeal, one cup wheat germ, and always unbleached flour. “I’ve been using unbleached flour and throwing wheat germ into everything I bake for forty years.”
Finding most breads of this kind to be lacking in the amount of oatmeal included, Mabel developed her own recipe, using four cups oatmeal, one cup wheat germ, and always unbleached flour. “I’ve been using unbleached flour and throwing wheat germ into everything I bake for forty years.”
Yield:
Makes 4 large or 6 small loaves.Ingredients
4 cups boiling water
4 cups rolled oats
3/4 cup dark molasses
1/2 cup butter or margarine
1 cup wheat germ
4 teaspoons salt
3/4 cup brown sugar or maple syrup
2 tablespoons dry yeast, dissolved in 1/2 cup warm water with 2 teaspoons sugar
8 to 10 cups unbleached flour
Instructions
Mix together boiling water, oats, molasses, butter, wheat germ, salt, and brown sugar. When cool, add yeast and about 8 cups unbleached flour. Knead well. Let rise, covered, in greased bowl until doubled. Shape into 4 large loaves or 6 small loaves and let rise again in greased pans. Bake at 350 degrees F about 45 minutes or until nicely browned. Brush with melted butter to keep crust soft.
