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Grandma's Oatmeal Bread Recipe

Grandma's Oatmeal Bread Recipe

My grandmother made this bread for special occasions, and it's remained a family favorite. The aroma of it always brings hungry appetites to the table. —Marcia Hostetter, Canton, New York
TOTAL TIME: Prep: 20 min. + rising Bake: 35 min. YIELD:16 servings


  • 1-1/2 cups boiling water
  • 1 tablespoon butter or margarine
  • 2 teaspoons salt
  • 1/2 cup sugar
  • 1 cup rolled oats
  • 2 packages (1/4 ounce each) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1/4 cup molasses
  • 1/4 cup packed brown sugar
  • 6 to 6-1/2 cups all-purpose flour, divided


  • 1. In a small mixing bowl, combine boiling water, butter, salt and sugar. Stir in oats; cool to lukewarm. In a large mixing bowl, dissolve yeast in warm water. Stir in molasses, brown sugar and 1 cup flour. Beat until smooth. Add oat mixture and enough remaining flour to make a stiff dough. Turn out onto a floured board; knead until smooth and elastic, about 6-8 minutes. Shape into a ball. Place in a greased bowl, turning once to grease top. Cover and allow to rise until doubled, about 1-1/2 hours. Punch dough down; divide in half and shape into balls. Cover and let rest 10 minutes. Shape into loaves and place into two greased 9-in. x 5-in. loaf pans. Cover and let rise until nearly doubled, about 1 hour. Bake at 375° for 35 minutes. Cover loosely with foil the last 20 minutes if loaves are browning excessively. Remove from pans and cool on wire rack. Yield: 2 loaves.

Nutritional Facts

1 slice: 247 calories, 2g fat (1g saturated fat), 2mg cholesterol, 307mg sodium, 52g carbohydrate (13g sugars, 2g fiber), 6g protein.

Reviews for Grandma's Oatmeal Bread

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Reviewed Feb. 9, 2016

"Fantastic bread! So "homey" with the oatmeal and molasses flavor :-)"

Reviewed Feb. 5, 2015

"Can u make this with quick oats"

Reviewed Apr. 27, 2014

"Love this loaf! It is slightly sweet and flavorful. I have made it several times. Makes a great simple sandwich with a slice of room-temp artisan sharp cheddar (hey, I'm in WI!). Do be ready to be patient - the initial step, adding hot water to oatmeal, needs a fair bit of cooling time before proceeding"

Reviewed Oct. 14, 2013

"Good fresh with a bowl of soup."

Reviewed Jun. 16, 2013

"I love this bread and have just made the 2nd batch, reminds me of bread when I was a kid, cooked in my New woodfired Gourmet Oven .....awesomely wholesome, Nick, New Zealand"

Reviewed Apr. 10, 2013

"Our granddaughter made this with her mom and it was a great hit with the family."

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