Skip to main content

Oatmeal Bread

Since starting this quest, I have developed a love of making my own bread.  Dinner rolls, bread sticks, biscuits,  cinnamon rolls...you name it, I want to make it. There is nothing that can replace the smell of bread baking, well eating it does, but in the smell category baking bread draws everyone in.  It is homey and comforting.

When I smell bread baking, I am reminded of being a child watching my grandmothers make delicious breads for huge groups of people.  Grandma Doris, was famous for her cinnamon rolls and parker house rolls.  Not one family gathering passed without one of these recipes being passed around the table.  Her hands moved so quickly that I couldn't quite figure out how she shaped the dough, all I knew is I wanted to eat them as soon as possible.  Grandma Betty was a restaurant owner, specifically a cafe, and she made the best breakfasts of anyone I know; included in those breakfasts was always, always, the fluffiest, flakiest biscuits I have ever seen in my life.  No matter how hard I try I have not been able to replicate them nor do I think I can. Even if there were a recipe written down that I could follow, there is just no way that I or anyone else could make them the way Grandma Betty did. 

As my Oatmeal Bread was baking, I smiled and thought about both my grandmothers.  They taught me so much and I appreciate it all.  Without them allowing me into their kitchens I wouldn't have been exposed to baking bread. This recipe, that sent me down memory lane is a great bread recipe.  It tastes like wheat bread, but isn't dense or heavy.  The oats add great texture and more flavor than I could have imagined.  I hope you enjoy!
Oatmeal Bread
Recipe Source: Oh Sweet Basil

1 Cup Oatmeal
2 Cups Boiling Water
1 pkg Yeast
1/4 Cup Warm Water
1/2 Cup Molasses or 1/3 Cup Honey
2 Ts Salt
1 Tb Butter or Vegetable Oil
5 1/2 Cups Flour (We do 2 1/2 Cups Wheat and 3 Cups White)

Place the oats in a large bowl and pour boiling water over the top. Let stand 15 minutes or until luke warm.

Dissolve yeast in 1/4 Cup warm water. Add molasses or honey, salt, and butter or veggie oil.

Work in the flour until the dough just comes together. Place on a floured surface and knead until smooth.

Let rise until doubled (usually about an hour), punch down and form into loaves. Let rise until doubled again.

Bake at 375 for 40-45 min or until done. You can usually lightly tap the top and the bread should be sounding hollow when it's done.
Labels:

Comments

  1. Melanie J LongApril 14, 2013 at 11:29 AM

    I love this recipe! But if you are at a high altitude only use 3-4 cups of flour or add 2/3 c water, otherwise it gets to be VERY dry.

    ReplyDelete

Post a Comment

Popular posts from this blog

The Best Ever Blueberry Muffins

Last week a co-worker's husband called work and when I answered the phone he started raving about the muffins his wife had made the night before.  He told me they were the best muffins she had ever made, which is saying a lot because she is a fabulous cook.  Later in the day I asked her for the recipe and she quickly printed it for me. Let's me just say, that these are definitely the best muffins I have ever made.  They have a light, cake like texture that isn't too sweet.  The best part about them is the wonderful blueberry swirl that combines with the whole berries.  And let's not forget the lemon sugar topping or the streusel topping, I made both because I couldn't decide which would be better--both are equally wonderful on top of these muffins.  Inadvertently, bought the wrong size container of blueberries at my store, so I didn't have as many as the recipe calls for, but it didn't matter they were still FABULOUS!  I plan on making more of...
139 comments
Read more

Balsamic and Onion Pot roast

Whenever we get a beef we go through the meat in a certain order, steaks are gone first, followed by the burger and stew meat, and lastly we always have roasts.  It isn't that we don't like a good roast, but rather that I don't have a lot of experience producing a roast that is moist and juicy and flavorful.  I don't want to waste a good cut of meat on experimenting, so I usually wait until there are no other choices left and then make the roasts. When this happened recently, I turned to Pinterest for inspiration.  If you have not checked this site out I am urging you to do so very soon.  It is a plethora of ideas of ALL kinds, but my favorite are the food boards.  I found this recipe that someone pinned from Kalyn's Kitchen .  It is a slow cooker roast recipe that is moist, tender, and full of flavor.  I LOVE the depth of flavors created by the balsamic vinegar and beef broth along with the sweet roasted onions.  We served it w...
90 comments
Read more

Peanut Butter Pound Cake

This month's recipe for the Secret Recipe Club comes from the blog Loving Life  written by Kirstin.  What I enjoyed about reading through this blog is the personal aspect Kirstin brings to all of her posts.  Not only are there recipes, but also daily life details of one family from the Pacific Northwest.  I love learning about those who write the blogs and getting to know about their life and what is important to them. I have shared on my blog a time or two that my husband's favorite dessert flavors are chocolate and peanut butter, in fact I have a chocolate and peanut butter category on my blog just so I can quickly find a recipe whenever he has a craving.  When I found this peanut butter pound cake at Loving Life I knew it was the recipe that I would be making for this month's reveal. As pound cakes go this one fits the bill.  It is dense, but moist, and very full of flavor.  Alone it reminds me of a peanut butter cookie in cake form, ...
49 comments
Read more