No-Knead Oatmeal Bread

Serves: 5
Total Calories: 984
Yield: 2 loaves


2 envelopes active dry yeast
1/2 cup warm water
1 cup quick-cooking oats, uncooked
1/2 cup light molasses
1/3 cup shortening
1 1/2 cups boiling water
1 tablespoon salt
6 1/4 cups all-purpose flour, divided
2 eggs, beaten


Soften yeast in very warm water, 110 to 115 degrees; let stand for about 5 minutes. In a large bowl, combine oats, molasses, shortening, boiling water and salt; stir until shortening is melted. Cool until lukewarm. Stir in 2 cups of flour; add eggs and beat well. Stir in yeast mixture. Add remaining flour, 2 cups a time, mixing well after each addition to make a rather stiff dough. Beat vigorously until smooth, about 10 minutes. Grease top of dough lightly. Cover tightly; place in refrigerator for 2 hours to overnight. Turn dough out onto a well-floured surface. Form into 2 loaves; place in greased 8"x4" loaf pans. Cover; let rise in a warm place until double. Bake at 375 degrees for about 40 minutes. If crust begins to brown too fast, cover with aluminum foil for last half of baking time.

Nutritional Facts:

Serves: 5
Total Calories: 984
Calories from Fat: 138

This No-Knead Oatmeal Bread recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.

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