Grandma's Oatmeal Bread Recipe




 Active dry yeast2 Tablespoon (2 Packages)
 Warm water1⁄2 Cup (8 tbs) (110°)
 Boiling water1 1⁄4 Cup (20 tbs)
 Quick-cooking rolled oats1 Cup (16 tbs)
 Light molasses1⁄2 Cup (8 tbs)
 Shortening1⁄3 Cup (5.33 tbs)
 Salt1 Tablespoon
 All purpose flour6 Cup (96 tbs)
 Beaten eggs2
 Quick-cooking rolled oats1 Tablespoon
 Beaten egg white1
 Water1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 4590 Calories from Fat 853

% Daily Value*

Total Fat 97 g149.8%

Saturated Fat 23.2 g116.1%

Trans Fat 9 g

Cholesterol 423 mg

Sodium 6169.4 mg257.1%

Total Carbohydrates 805 g268.5%

Dietary Fiber 40.1 g160.2%

Sugars 96.7 g

Protein 128 g256.7%

Vitamin A 9.7% Vitamin C 0.15%

Calcium 61.9% Iron 294.9%

*Based on a 2000 Calorie diet


Soften yeast in the warm water.
Combine boiling water, 1 cup rolled oats, molasses, shortening, and salt; cool to lukewarm.
Stir in 2 cups of the flour; beat well.
Add the softened yeast and 2 beaten eggs; beat well.
Stir in enough of the remaining flour to make a soft dough.
Turn out onto a lightly floured surface and knead till smooth and elastic (8 to 10 minutes).
Shape dough into a ball.
Place in lightly greased bowl, turning once to grease surface.
Cover and let rise in warm place until double (about 1 1/2 hours).
Punch dough down; turn out on lightly floured surface.
Divide dough in half.
Cover and let rest 10 minutes.
Coat two well-greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans with about 2 tablespoons rolled oats for each pan.
Shape dough into loaves.
Place loaves in pans.
Cover and let rise in warm place till double (45 to 60 minutes).
Brush loaves with mixture of egg white and water; sprinkle tops lightly with rolled oats.
Bake at 375° till done, about 40 minutes.
Cover loosely with foil the last 15 minutes if tops are browning rapidly.
Remove from pans and cool on wire racks.