• Cooking Time:
  • Servings:
  • Preparation Time:



  • 2 Cups boiling water
  • 1 Cup quick-cooking oatmeal
  • 1 1/2 tablespoons butter
  • 1 tablespoons active dry yeast
  • 1/2 Cup lukewarm spring water
  • 1/2 blackstrap molasses
  • 2 teaspoons salt
  • 4 1/2 to 5 Cups flour


  • In a large bowl, pour boiling water over oatmeal and butter. Let stand 30 minutes.
  • In a small bowl, sprinkle over the lukewarm and let stand to dissolve, 5-10 minutes. Add yeast, molasses, and salt to oatmeal mixtures and stir well. Stir in enough of the flour to make a kneadable dough.
  • Knead the dough on a lightly floured surface until smooth and elastic, about 8 minutes. Oil a bowl, add dough, and turn to coat. Cover with a clean cloth and let rise until doubled in bulk, about 1 1/2 hours.
  • Oil two 9x5 loaf pans. Punch down and divide dough and place in prepared loaf pans. Cover and let rise until doubled in bulk, about 40 minutes.
  • About 30 minutes in the rise, preheat oven to 375 degrees.
  • Bake the bread until crusty, about 35 minutes. Turn loaves out of the pans onto a wire rack to let cool.

Categories: Bread  Bread 

Author Credit: Crescent Dragonwagon's Soup and Bread Cookbook

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