Maryetta's Oatmeal Bread

Maryetta's Oatmeal Bread Recipe

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Esther Pearson


I got this from newspaper in Portland Or. said from: Bread on Bread by James Beard. Who is Maryetta? Her bread is sure good.

It is essential to leave the dough uncovered during the two risings.

★★★★★ 1 vote
2 Hr 45 Min
1 Hr


4 c
boiling water
3 c
old fashioned oatmeal, uncooked
7 1/2 to 8 c
all purpose flour approximately, divided
2 pkg
active dry yeast
2 Tbsp
1/4 c
vegetable oil
1/2 c
dark molasses


1pour the boiling water over the oatmeal in a large bowl and leave to cool. Then stir in 2 cups flour and the yeast. Place in warm spot and allow to rise, uncovered and doubled in bulk, 1 hour to 1 1/2 hours. Punch down and work in the salt, oil, molasses and enough flour to make a stiff dough.
2turn out on a floured board and knead, adding extra flour if necessary to make a pliable stiff dough - about 10 minutes, but you cannot knead too much. Divide the dough into 3 equal parts and form into 3 loaves to fit 3 buttered 5 by 8 loaf pans.
3Allow to rise again, uncovered, until doubled, about 45 min. Preheat oven to 350 degrees. Bake 40 to 60 min.
I brush tops with melted butter just out of the oven.
Cool on racks before slicing.

About Maryetta's Oatmeal Bread

Course/Dish: Other Breads