In my quest for healthy, sandwich worthy, homemade bread, this Oatmeal Bread recipe delivers consistent results. I found it in one of my oldest cookbooks that I bought at a library book store. Score! Originally printed in 1948, from the stand holders of the nation’s oldest farmers market in Lancaster Pennsylvania, The Central Market Cookbook. It’s a keeper. The brown sugar and oatmeal make for a tasty, moist bread, that holds together well, and is suitable for sandwich bread, dinner rolls or make your own hamburger buns.
Makes 2 loaves, or two dozen rolls
1/2 cup brown sugar
1 Tbsp. salt
1 cup quick oats (I use rolled and it comes out fine)
1/2 cup whole wheat flour
2 Tbsp. margarine, melted (I use butter)
2 cups boiling water
1 Tbsp. yeast
1/2 cup warm water
4-5 cups white flour (I use unbleached, non GMO, King Arther is a good one)
Combine brown sugar, salt, oats, whole wheat flour and margarine/butter in a large mixing bowl. Add boiling water and mix well.
Dissolve yeast in warm water. When batter has cooled to lukewarm, stir in yeast mixture. Add white flour and mix. Knead on board 10 minutes, or in stand mixer for 5. Place in a greased bowl, roll around to make sure the oil covers all surfaces of dough. Cover with a moist dish cloth, set in a warm, draft free location, and let rise until double in bulk.
Punch down and let rise again. Punch down again for a second rise. Punch down again and shape into two loaves or rolls/buns. For loaves, place in a two greased bread dishes 9x5. For rolls, I like to use greased muffin tins. For buns, shape into flat discs and place on a greased cookie sheet. Let rise again until doubled.
Bake in a pre-heated 350 degree oven for 30-40 minutes. Enjoy!