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Grandma's Rustic Oatmeal Bread

I call this oatmeal bread rustic because it never looks like a nice smooth loaf but that is alright, it tastes good anyway. I used to make this bread a lot but had veered away from it for awhile and was all caught up in making multigrain bread. This bread is also great for toasting..and even nicer if you have a jar of fresh raspberry jam sitting close by.
This recipe is from Better Homes and Gardens Homemade Bread Cookbook.
  • 2 tablespoons yeast
  • 1/2 cup warm water
  • 1 1/4 cups boiling water
  • 1 cup quick cooking rolled oats
  • 1/2 cup molasses
  • 1/3 cup shortening..I used canola oil
  • 1 tablespoon salt
  • 5 3/4 to 6 cups of flour
  • 2 eggs, beaten
  • Extra rolled oats for coating loaves
  1. Combine boiling water, oats, molasses, shortening and salt. Set aside and cool to lukewarm.
  2. Once cooled stir in 2 cups flour and beat well.
  3. Add beaten eggs, 1/2 cup water, and combine.
  4. Add yeast which I just throw in with the remaining flour, using a cup of flour at a time until your dough comes together.
  5. Knead till smooth and elastic, 5 to 8 minutes.
  6. Cover and let rise in a warm place until double, 1 to 1 1/2 hrs.
  7. Punch down dough, divide in half and let rest for 10 minutes.
  8. Shape dough into loaves and roll in oats.
  9. Place in 2 greased bread pans.
  10. Cover and let rise until double and bake at 375ยบ for 30 to 35 minutes.


  1. Hi The bread looks good. How can the molasses be replaced?

  2. There's also an absolutely fabulous recipe for oatmeal bread in the More with Less MCC cookbook, I think. It's reallllly good and uses some brown sugar instead of molasses, but I'm not sure what the proportions are.

  3. That looks so good! Have finished baking for today, but have to try this tomorrow!(It's 2pm where I am). Look so forward to the daily goodies you have! Thank you

  4. I really love oatmeal bread...warm from the oven with lots of butter! ;-)

    I'd really like to try this recipe - I want to see how the molasses tastes! And, kneading by hand may make the best bread - but I doubt I'll ever know. I'll very likely adapt this for my bread machine... :-)

    Thanks for the recipe!

  5. I love homemade bread. This sounds delicious AND nutrious! Thanks!

  6. Debbie said you could use brown sugar..I think I would try honey but a little less than 1/2 cup.

  7. Yep..add a friend to that list and then for sure tis ALL you need. Hey...I like this bread! Almost time for bread making in my home again...turn down that late summer heat please! Love that cooling rack by the way!!!!

  8. That sounds and looks great. I make an oatmeal raisin and cinnamon bread in my bread machine. It is so good and I yours is too.

  9. Dee-lish. I'm going to have to try this as soon as the humidity goes down (my bread just doesn't cooperate when the weather is damp-ish).

  10. I'm saving this's too warm for baking right now! Looks yummy.

  11. There's nothing like bringing up an old recipe. I love making bread, but as your weather is extremely hot, I will sure be making this one in the fall time....
    Looks wonderful

  12. This looks fantastic! There is nothing as good as bread warm from the oven:>)

  13. This bread looks good and simple enough for even me. After 30 + years, I still struggle with yeast.

  14. That is one fantastic looking loaf of bread. . .that picture is wonderful Betty.

  15. Yum, oatmeal and molasses in a delectable loaf .... Oh, toasted with lots of melted butter, I think, would be a slice of heaven. I so love homemade bread. Betty, your bread is beautiful!

  16. Baked this finally today! Very easy! Baked it on a tray as 3 loaves! They did not only look yummy, they tasted & looked so good! Deffinetly a recipe to keep! Thank you!

  17. what size are your bread pans?

    1. Size of bread pans: 8 1/2" x 4 1/2" x 2 1/2"

  18. your cooling rack that the bread is on is such a mennonite thing to have. I have one and i dont think i know a mennonite house what doesnt have them.

  19. Be sure not to use blackstrap molasses, it is very strong tasting, and almost on the bitter side. Use regular baking molasses. All the Mennonite stores in Clark Co., Wisconsin carry it, so I am sure it is probably available most anywhere.


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