June 17, 2013
4 Ratings
  • Makes 2 Loaves
Author Notes

One of the fondest and dreaded memories from my childhood. Fond because I remember how the house would smell when it baked and the wonderful taste. Dreaded because my mother got me up on a Saturday morning to hand-crank the dough hook.

Now, I prefer to use a Kitchenaide Stand Mixer with a hook.

This recipe was given to my Mom from her best friend. —Roger Dube

What You'll Need
  • 1 cup REGULAR Oatmeal
  • 1 tablespoon Salt
  • 1 tablespoon Sugar
  • 1/2 cup Molasses
  • 1 tablespoon Unsalted butter
  • 2 cups Boiling Water
  • 1 packet Active Dry Yeast
  • 1/2 cup Lukewarm Water (115 degrees)
  • 5 1/2 - 6 1/2 cups Bread Flour
  • 1/3 cup Wheat Germ
  1. Combine Oatmeal, Salt, Sugar, Molasses, Wheat Germ and Butter in mixer bowl. Pour in boiling water and let cool to room temp.
  2. While mixture is cooling, dissolve yeast in 1/2 cup lukewarm water. When the mixture in bowl reaches about the same temp and there's a good foam on the yeast, add yeast to mixture.
  3. Attach dough hook and at Speed 2 start adding flour a cup at a time. Keep kneading and adding flour until the dough is no longer sticky.
  4. Cover and let rise for at least 12 hours at room temp.
  5. At the end of the first rise, punch down and shape into two loaves. Place in well greased pans and let rise until double.
  6. Bake at 400 degrees for 15 minutes, then reduce to 350 and continue to bake for 30 to 45 minutes until deep golden brown.
  7. Before de-panning, brush tops with softened butter with a pastry brush.
  8. Once the butter has soaked in, remove to rack and let cool.
  9. ENJOY

See what other Food52ers are saying.

  • susan g
    susan g
  • Roger Dube
    Roger Dube
  • Roger Dube
    Roger Dube
  • Constance McAninch
    Constance McAninch

4 Reviews

Constance M. February 8, 2020
Is the dough really supposed to rise for 12 hours? I think it will be overflowing the container by then. Thanks.
Roger D. October 24, 2021
The original recipe says overnight. I just put a time frame on it. I think the oatmeal keeps it from overflowing
susan G. June 18, 2013
When to add yeast?
Roger D. June 18, 2013