Oatmeal bread made with scalded milk, molasses, and rolled oats is a recipe of genuine antiquity in American home baking — reflecting the influence of the temperance movement, which promoted oats and whole grains as wholesome alternatives to refined foods. This recipe, originally from Frances Barnhart, produces a dense, moist loaf with a deep molasses flavor.
Ingredients
2 c milk, scalded
2 c rolled oats
1 Tbsp shortening
2 packages dry yeast
½ c warm water
½ c molasses or honey
2 tsp salt
5–6 c flour
Instructions
Pour milk over oats and shortening. Cool till lukewarm.
Dissolve yeast in ½ c warm water.
Add yeast and remaining ingredients to oat mixture. Knead.
Let rise till double in size. Shape into 2 loaves and let rise again.
Bake at 375° for 40 minutes, then reduce heat to 325° for 10 minutes.