Big Jane's Oatmeal Bread

December 7, 2009
Big Jane's Oatmeal Bread

Author Notes: This recipe comes from my mother and has morphed over the years to its present state. I find there is honestly nothing better than a slice of this with a slab of butter, whether in the morning, afternoon or late at night.Janie Gray

Makes: 2 loaves


  • 1 cup quaker quick oats
  • 1/2 cup brown sugar
  • 1/2 cup whole wheat flour
  • 1 teaspoon salt
  • 2 tablespoons butter at room temperature
  • 1 packet dry yeast (I tend to use Fleischmann's Dry Yeast individual packets)
  • 2 cups boiling water
  • 5 cups all purpose flour (plus more for dusting)
In This Recipe


  1. Combine the oats, brown sugar, whole wheat flour, salt and butter in a large bowl or food processor fitted with a paddle.
  2. Pour the boiling water over the mixture and let cool until lukewarm. It is important to let this cool, otherwise you will kill the yeast.
  3. Dissolve the yeast into 1/2 cup of warm water (between 105-115 degrees) in a glass cup or bowl and allow to proof. Add the lukewarm mixture when it is ready. *You will know it is done when a thick tan foam develops on the top. I have found that sometimes a little sprinkle of white sugar helps this process.
  4. When the dough is stiff, turn out onto a well floured surface and knead for about 5 minutes. It make take longer than 5 minutes, but the idea is to have a smooth, even dough that is soft to the touch.
  5. Place in a greased bowl, cover and allow to double in size (approximately 1 hour). *This is best done in a warm place, like a window sill.
  6. Once doubled in size, punch down and turn the dough into 2 well greased and floured loaf pans. Allow to rise for another hour.
  7. Bake at 350 degrees for 30 to 40 minutes.

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