Old-Fashioned Oatmeal Bread

This is the kind of bread your grandmother made on a Saturday morning. Rolled oats mixed into a yeasted dough give it a soft, slightly chewy crumb and a nutty, wheaty flavor that plain white bread just doesn’t have. The oats absorb moisture as the dough rises, which keeps the bread fresh and soft for days after baking.

Scalded milk is an old-school technique that still works. Heating the milk before combining it with the sugar, salt, and shortening dissolves everything evenly and kills enzymes in raw milk that can weaken gluten development. Let it cool to lukewarm before adding the yeast, or you’ll kill the yeast and the bread won’t rise at all.

Ten minutes of kneading by hand develops the gluten structure that gives the bread its shape and chew. You’re looking for a dough that’s smooth and springs back when you poke it. Two rises, one in the bowl and one in the pan, build the airy interior.

Kitchen Tips

• Use quick or old-fashioned oats, not instant. Instant oats dissolve too completely and you lose the texture.
• The dough should be soft but not sticky. Add flour gradually during kneading, only as much as needed. Too much flour makes dense, dry bread.
• Brush the finished loaves with melted butter immediately after removing from the pans. This softens the crust and adds flavor.
• The miniature loaf option is great for gifts. Eight small loaves from one batch, and they bake in about 30 minutes.

Variations

• Add ¼ cup of honey in place of the sugar for a sweeter, golden-crusted loaf.
• Fold in ½ cup of raisins or dried cranberries during the final knead for a fruited oatmeal bread.
• Sprinkle a few extra rolled oats on top of each loaf before baking for a rustic look and added crunch.