When you’re looking for classic bread recipes that give oatmeal a starring role, why not turn to a company that’s been around since the late 1800s — Quaker Oats? The company published a booklet of recipes in the early ’70s, from which we are reprinting three of their oat bread recipes — those for oatmeal heritage bread, oat batter bread, and country oat cornbread.
1-1/2 cups boiling water
1-1/4 cups Quaker Oats (quick or old fashioned, uncooked)
1/2 cup molasses
1 tablespoon margarine
1-1/2 teaspoons salt
3/4 cup warm milk (110° to 115°F)
1 pkg. active dry yeast
5 cups all-purpose flour
1. IN large bowl, combine boiling water, oats, molasses margarine and salt; mix well. Cool to lukewarm
2. DISSOLVE yeast in milk.
3. ADD dissolved yeast mixture to oats mixture; mix well
4. STIR in 4/2 cups flour (dough will be very stiff).
5. KNEAD in remaining flour on lightly floured surface. Shape dough to form a ball.
6. PLACE in large greased bowl, turning once to coat surface.
7. COVER; let rise in a warm place for 1-1/2 to 2 hours, or until double in size.
8. PUNCH dough down. Knead on lightly floured surface about 5 minutes.
9. DIVIDE dough in half. Roll out each half to form 1 2×8-inch rectangle
10. ROLL up rectangle beginning with longer end. Pinch together seam and edges to seal.
11. GREASE two 8×4-inch loaf pans; Place dough in prepared pans
12. COVER; let rise Wi to 2 hours or until nearly double in size
13. HEAT oven to 350°F
14. BAKE loaves for 60 to 65 minutes.
15. COOL 10 minutes; remove from pan. Cool completely on wire rack.
Makes two 8×4-inch loaves
Oat batter bread
3/4 cup boiling water
1/4 cup firmly packed brown sugar
3 tablespoons margarine
1 teaspoon salt
1 pkg. active dry yeast
1/2 cup warm water (110° to 115°F)
1 cup Quaker Oats (quick or old fashioned, uncooked)
2-1/2 to 3 cups all-purpose flour
1. IN large bowl, combine boiling water, sugar, margarine and salt; cool to lukewarm.
2. DISSOLVE yeast in warm water.
3. STIR dissolved yeast, oats and egg into lukewarm water mixture. Add I cup flour; beat until smooth.
4. STIR in enough of remaining flour to make stiff batter.
5. COVER; let rise in warm place about 1-1/2 hours or until double in size.
6. GREASE 8×4-inch loaf pan.
7. STIR down batter; spoon into prepared pan.
8. LET rise, uncovered, in warm place about 30 minutes or until top of batter is almost to top edge of pan.
11. REMOVE from pan; cool at least 1 hour before slicing.
Makes 1 loaf
Country oat cornbread
6 tablespoons vegetable oil
1-3/4 cups all-purpose flour
1 cup cornmeal
1 cup oats (quick or old fashioned, uncooked)
1/2 cup sugar
2 teaspoons baking powder
2 teaspoons salt
1-1/2 teaspoons baking soda
2 cups buttermilk
1/2 cup green onion slices (4 medium green onions)
1. HEAT oven to 375 F.
2. PLACE 2 tablespoons oil in 10-inch oven-proof skillet.
3. PLACE skillet in oven to heat oil; tilt to coat evenly.
4. COMBINE flour, corn meal, oats, sugar, baking powder, salt and soda in large bowl.
5. STIR in remaining 4 tablespoons oil, buttermilk, eggs and qreen onion slices; mix well.