Old Fashion Oatmeal Bread
Old Fashion Oatmeal Bread offers hearty, wholesome flavor with the nutty taste of oats and a soft, tender crumb, perfect for breakfast or sandwiches, appealing to bread lovers.
Ingredients
Instructions
- Scald the milk.
- Stir in oats, brown sugar, salt, and shortening. Cool to lukewarm.
- Sprinkle yeast on warm water; stir to dissolve.
- In a large bowl, mix 2 cups of flour with the milk mixture and yeast.
- Add enough flour to form a soft dough.
- Knead on a floured board for 8 to 10 minutes.
- Let the dough rise for 30 minutes.
- Punch down the dough and pour out onto a floured surface; knead gently.
- Shape into 2 loaves.
- Let the loaves rise for 30 minutes.
- Bake at 350°F for 40 minutes.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of skim. If you don't have quick oats, rolled oats can be used but may result in a denser loaf. Ensure your yeast is fresh for the best rise. You can also add nuts or dried fruits for added texture and taste. If you're short on time, try using a bread machine for kneading and rising.
Serving Suggestions
This oatmeal bread is delightful on its own but also pairs beautifully with butter and honey or jam. Serve it alongside a warm bowl of soup for a comforting meal or use it to make hearty sandwiches. For a sweet treat, serve slices toasted with a drizzle of Grandma Allen'S Fudge Sauce or alongside Fancy Baked Apples for dessert.
Storage & Reheating
Once cooled, store the bread in an airtight container or wrap it tightly in plastic wrap to keep it fresh. It can be kept at room temperature for up to three days. For longer storage, slice and freeze the loaves, then toast slices directly from the freezer when ready to eat for a quick breakfast or snack.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashion Oatmeal Bread contains roughly 1802 calories, with 55g protein, 270g carbohydrates, and 59g fat. It is an excellent source of dietary fiber (119% of the Daily Value), protein (111% of the Daily Value), and iron (108% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but start by replacing only half the amount. Whole wheat flour absorbs more moisture, so you may need to add a bit more liquid to achieve the right dough consistency.
What can I do if my dough isn't rising?
If your dough isn't rising, check the temperature of your environment. Yeast thrives in warm conditions, ideally between 75°F and 85°F. Also, ensure your yeast is fresh and activated properly in warm water before adding it to the mixture.
How can I tell when the bread is done baking?
To determine if the bread is fully baked, tap the bottom of the loaf; it should sound hollow. Additionally, the crust should be golden brown. An internal temperature of around 190°F indicates that the bread is done.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).