I love oatmeal bread!
This particular recipe is quite sweet. Some breads don’t taste right if they are sweet, but the sweet and oatmeal are a good mix.
When you set the dough aside to let it rise, it is important that it be in a somewhat warm and draft free spot. A cold room will result in a less than high bread.
Some newer ovens actually now have a dough rising feature, so you can just pop it in the oven. However, if yours doesn’t, don’t put it in the oven. Even at low temperature it will be too hot.
This oat bread is perfect for sandwiches or toast. It is a great every day bread with an added bit of sweetness.
The kids will love it and adults will too.
Oatmeal Bread Recipe
- 1 1/2 cups boiling water
- 1/2 cup corn syrup
- 1/2 teaspoon salt
- 4 cups rolled oats
- 1/2 cup lukewarm water
- 1 tablespoon cooking oil
- 1 package dry yeast, or 1 cake compressed yeast
- 2 cups flour
- 1/2 cup sweetened condensed milk
- Combine boiling water and sweetened condensed milk. Stir until blended. Pour over rolled oats. Allow to stand 1 hour.
- Soften yeast in lukewarm water. Add cooking oil, syrup, salt, flour and the moistened oat mixture. Beat thoroughly.
- Cover with a cloth and allow to rise until double in bulk, then beat thoroughly again. Pour into a well-oiled pan. Cover and let rise until double in bulk again.
- Preheat oven to 375°F.
- Bake for about 45 minutes or until the loaf is golden brown and the bread sounds hollow when you tap it.
Makes 1 loaf.
Tips and Variations:
- Replace the corn syrup with honey for a luscious honey oatmeal bread.
- The right water temperature is very important when trying to get yeast to rise. Too cold and it won’t rise, too hot and it kills the yeast. Water that feels lukewarm when you touch it is just right.