Salem Cross Oatmeal Bread
Salem Cross Oatmeal Bread offers hearty, nutty flavors with a tender crumb, perfect for breakfast or sandwiches, appealing to bread lovers seeking wholesome, flavorful baked goods.
Ingredients
Instructions
- Pour boiling water over oats and cool to lukewarm.
- Add butter, salt, molasses, and dissolved yeast to the oats mixture.
- Mix in the eggs and gradually add the flour, adding more if necessary.
- Knead the dough for 10 minutes on a floured board.
- Place the dough in a greased bowl, cover, and let rise until doubled in size.
- Shape the dough into 2 loaves, spread tops with butter, and lightly sprinkle with oats.
- Cover and let rise again until doubled in size.
- Bake at 350°F (175°C) for 40 to 45 minutes.
Tips & Substitutions
For a richer flavor, consider using old-fashioned rolled oats instead of quick oats. If you don't have molasses, honey or maple syrup can be used as a substitute, though it will alter the taste slightly. Make sure your water is not too hot when adding the yeast to prevent killing it. You can also add nuts or seeds for added texture and nutrition.
Serving Suggestions
Enjoy this oatmeal bread fresh with butter or jam, or as a side with soups and salads. It pairs beautifully with American Spaghetti Sauce for a hearty meal. Alternatively, toast slices for breakfast and top with your favorite spreads or even use it for sandwiches.
Storage & Reheating
Store leftover Salem Cross Oatmeal Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw and warm in the oven at 350°F (175°C) for about 10 minutes, or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Salem Cross Oatmeal Bread contains roughly 2438 calories, with 35g protein, 410g carbohydrates, and 78g fat. It is an excellent source of iron (113% of the Daily Value), potassium (106% of the Daily Value), and calcium (85% of the Daily Value), and a good source of vitamin A. 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 a portion of the all-purpose flour to add more fiber and nutrients. Start by replacing half of the flour and adjust as necessary, keeping in mind that whole wheat flour absorbs more liquid.
Is it possible to make this bread without eggs?
Absolutely! You can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). This will help bind the ingredients together while keeping it moist.
How do I know when the bread is done baking?
The bread is done when it turns a golden brown and sounds hollow when tapped on the bottom. Additionally, you can check the internal temperature; it should reach around 190°F (88°C) for perfect doneness.
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).