Old-fashioned Oatmeal Bread - traditional recipe, and for the breadmaker

2 cups boiling water
1-1/2 cups uncooked rolled oats
2 teaspoons salt
1/2 cup sugar
1 cake yeast (or 1 packet of active dry yeast)
1/4 cup water
5 cups flour

Traditional recipe:

Put the rolled oats in the boiling water, but do not cook. Let cool until luke-warm. Soften the yeast in 1/4 cup water. Stir the salt and sugar and yeast into the oatmeal mixture. Add 5 cups flour until a soft dough is formed. Let rise until doubled in bulk. Make into 2 loaves and place in greased bread pans. Let rise again and bake at 350 for a half an hour.

Breadmaker recipe:


Put the rolled oats in the boiling water, but do not cook. Let cool until luke-warm. Soften the yeast in 1/4 cup water. Stir the salt and sugar and yeast into the oatmeal mixture. Dump into bread machine with 5 cups flour. Press Start.

*I did this in just this way, and I feel like the ingredients could have been mixed a little bit better. I think it would come out a little better if you mixed the flour into the yeast-oatmeal mixture and then put that into the bread machine.

This makes a very heavy bread, and it's gently sweet. I think it would be outstanding as a chunky bread dipper for my pumpkin dip, which I'll share with you at a later date. It's also good for a hearty peanut butter sandwich with a gently sweet edge to it.