This recipe was adapted and made healthier from an old 1978 Crisco’s Good Cooking Made Easy Cookbook.
The original recipe was called oatmeal round bread. I call it oatmeal batter bread and it actually tastes a lot like squaw bread but much easier, and without Rye flour.
I substituted molasses and about a tablespoon of orange flower honey for the 1/4 cup honey called for in the recipe. And instead of the hydrogenated not very good for you fat that was in the original I substituted 1/3 cup of Pompeian Mediterranean Blend oil, which those of you who read my blog know is very good for you – canola oil extra virgin olive oil and grapeseed oil.
Original recipe called for 1 cup rolled oats and instant I used one cup instant oats.
This is one of the easiest breads I’ve ever made and has a nice light texture and I baked it in a beautiful stoneware Ramekin that was my mother’s and I don’t believe she ever used it, but I wanted it so I could not only cook and bake with the same Tender loving care she did, but also cherish it too.
I sprayed the inside of the large casserole dish with Baker’s Joy before adding the yeasted doubly risen batter.
- 3 cups all-purpose flour
- 1 Cup instant oatmeal
- 1 package Fleischmann’s active dry yeast
- 1 and 1/4 cups water or milk
- One third cup Pompeian Mediterranean oil or canola oil or extra virgin olive oil or grapeseed oil. You have your choice of any of the healthy ones.
- 1/4 cup molasses
- 1 tbsp orange flower honey
- 1 egg
- 1 egg yolk- if the eggs are fresh you’ll be able to Simply scoop out the egg yolk with the palm of your hand like I did
- 3 tablespoons of the instant oats for the top of the bread
- The reserved egg white for brushing on top before you put the oats on👌
- And a KitchenAid mixer Bowl or other professional type mixer mix the flour, oats, active dry yeast, water or milk, 1/3 cup of oil, 1/4 cup blackstrap molasses, 1 tbsp honey, together and mix until thoroughly blended with the paddle attachment.
- Make sure the liquid is about 115 degrees so the yeast will be activated.
- Mix until thoroughly blended and all the dry ingredients are incorporated within the wet ingredients.
- Let It Rise until doubled in size.
- Then bake in a 350 degree oven for about 45 to 50 minutes.
- And that’s about all there is to it!
You will have a fantastic bread that is great for sandwiches. Even though I baked mine in a large round Ramekin, you can simply cut the large slices in half and make a sandwich with it.
This bread doesn’t have a really hard crust to it, which is good, because sandwiches with hard crusted bread are good for ciabattas and Panini’s but not for an ordinary sandwiches like grilled cheese, or a ham sandwich and things like that peanut butter and jelly. Kids will 😍 this bread. If you want a lighter 🍞 simply sub in all 🍯 for the molasses.
I definitely will make variations on this one pretty few saw the books I went through before making my decision to make this one you wouldn’t believe it.
I hope you enjoy it as much as I have mine. If you make it write in the comment box that you made it and tell me how you liked it.
Recipe and photos by Paulette L Motzko.
Christmas Day 2018.