Make Ahead

Hearty Oatmeal Bread

by:
April  6, 2010
0
0 Ratings
Hearty Oatmeal Bread
  • Makes 4 9 x 5-inch loaves
Author Notes

What a yummy bread this is! My dear friend Jemetta Hunt got this recipe from her Aunt Bridget who got it who knows where! I used to make this bread every single week. Because it was time consuming, I enlarged the recipe to make 4 large loaves, and because it’s so moist it freezes well. It is so delicious it can turn an ordinary sandwich into a banquet! —ChefJune

What You'll Need
Ingredients
  • 1 quart plus 1/2 cup boiling water
  • 2 cups rolled oats - NOT the quick kind
  • 1/2 cup raw wheat germ
  • 2 teaspoons sea salt
  • 10 ounces unsulphured molasses (Grandma's yellow label)
  • 1/3 cup safflower oil
  • 2 tablespoons dry yeast (I use SAF)
  • 12 cups (approximately) stone ground whole wheat flour
Directions
  1. Pour boiling water over oats, wheat germ, molasses, oil and salt in a very large bowl. Cool to lukewarm. Stir in yeast to dissolve. Then add flour to form a stiff dough. Knead well. (This bread will take a LOT of kneading, so be patient. The longer you can knead it, the more fabulous the texture will be.)
  2. Place in greased bowl and seal the top with oiled plastic wrap to rise until double (at least 1 hour).
  3. Heat the oven to 350 degrees F. When the dough has doubled in bulk, punch down (get most of the air out). Form into four equal loaves. Put into 9x5-inch loaf pans. Cover pans with plastic wrap. Let rise until nearly double. (Unless your kitchen is exceptionally warm, this will take about 40 minutes to an hour – but watch them.)
  4. Bake for 1 hour -- until the loaves “tap hollow.” (For a softer crust, put a pan of water on the lower shelf and cover each loaf with a “tent” of aluminum foil (shiny side in). Remove from pans and cool on cake racks.
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  • AntoniaJames
    AntoniaJames
  • lapadia
    lapadia
  • Cook the Story
    Cook the Story
  • ChefJune
    ChefJune
ChefJune
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator

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10 Reviews

AntoniaJames
AntoniaJames June 3, 2013
This looks so much like a wonderful bread I made in great quantities on a regular basis for my husband when he was in NYU's LLM program and I was in law school, living in a faraway state. We called it "Gunnar Bread" after the dear friend who gave me the recipe and inspired me to bake regularly. (Gunnar was a housemate before I went off to law school, and remains a good friend. He baked this bread frequently. At the time it was the only bread he knew how to bake. We didn't care. We loved eating it every day.) I'm going to make this for Mr. T when I bake again, within the next few days. ;o)
 
lapadia
lapadia April 28, 2011
Love this, ChefJune and I am sorry I missed it the first time around!
 
Hummusit
Hummusit April 27, 2011
Molasses is not something I see around too often, in Israel. Is there anything that I could use as a substitute? Honey? Date Syrup?
 
ChefJune
ChefJune April 27, 2011
I'm not familiar with date syrup, but I'm guessing it would lend the dark color and deep flavor that molasses does.
 
Cook T.
Cook T. April 25, 2011
I've never found a bread recipe that freezes really well. I'll try this one soon with fingers crossed. I'd love to be able to have such dark gorgeous bread on hand all the time.
 
SoulDogWalker
SoulDogWalker July 21, 2010
Oh my. This makes the best french toast.
 
ChefJune
ChefJune July 21, 2010
looks fantastic for a first try. I wish it would get cool enough here that I'd be motivated to make some. You're making me hungry for it!
 
ChefJune
ChefJune July 19, 2010
so glad you like it. It makes the best sandwiches. ;)
 
SoulDogWalker
SoulDogWalker July 19, 2010
I made this tonight and it's fabulous. I'd post a pic, but mine doesn't look very pretty. It is, however, fantastically delicious!!!
 
SoulDogWalker
SoulDogWalker July 20, 2010
I added a pic!