Sometimes it’s when my pantry is almost empty that the urge to bake is strongest. At the moment, I’m almost completely out of sugar (both brown and white), there are only a few cups of all-purpose flour left in a cut-down 5 kilogram bag, my store of eggs is dwindling, and I’ve just enough butter to grease a pan or two.
So of course, my head is full of cakes and cookies, muffins and breads. I took stock and realized I had plenty of molasses and a brick of shortening. I reached back to memories of childhood baking and one of the first breads I learned how to make.
No knead bread is quite sophisticated these days, based on sourdough artisan loaves, but when I was a kid it was a simple, old fashioned recipe. My go to baking book back then was Betty Crocker’s New Good and Easy Cook Book, which I pulled down when I wanted to make Snickerdoodles, Chocolate Crinkles, Brownies, or Blondies.
But I also ventured into the savoury baked goods section and the “Easy Oatmeal Bread” was a great confidence-builder for a young baker. My mother made wonderful breads and I often helped her with the measuring, mixing, and kneading. It was a while before I had the confidence to make those breads on my own. This no knead bread was easy enough for me to make after school and have ready before supper.
My mother’s copy was a reprint of the 1962 edition. I found two copies of the same edition at a library sale long ago, kept one for myself, and gave the other to my sister. So, when I’m feeling nostalgic, or when my pantry stores are reduced to the levels of a more frugal era, I pull mine off the shelf.
Tonight, I revisited that oatmeal bread, making some substitutions and additions that helped bring it a little closer to the 21st Century. When you make it, feel free to use butter in place of the shortening. But if you find yourself short of butter, as I did tonight, you might be surprised at how much you enjoy this bread with an old school dose of shortening.
Old Fashioned No Knead Oatmeal Bread
- 3/4 cup boiling water
- 1/2 cup rolled oats
- 3 tbsp. shortening, softened
- 1/4 cup fancy molasses
- 2 tsp. salt
- 1 pkg. active dry yeast
- 1/4 cup warm water (100°C)
- 1 egg
- 1 1/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- a pinch of nutmeg
- 2 tbsp. sliced almonds
- 1 tbsp. flax seeds
Grease a 9″X5″X3″ loaf pan with butter. Set aside.
Put all-purpose flour into a medium-sized bowl. Then, sift whole wheat flour into the bowl, adding any bran that’s left in the sifter afterward. Lightly whisk the flours together. Set aside.
Fit the paddle attachment onto a stand mixer. Add the boiling water, rolled oats, shortening, molasses, and salt to the bowl of the mixer. Stir together on low, then allow to cool until it’s lukewarm.
Meanwhile, cool 1/4 cup of boiled water to 100°C, then add yeast, stirring until dissolved.
Add yeast, egg, and half the flour to the bowl of the stand mixer. Beat for two minutes on medium speed.
Add the rest of the flour, along with a pinch of nutmeg, and stir until almost completely incorporated. Add sliced almonds and flax seed, then stir until all ingredients are incorporated.
Spread the dough into the prepared loaf pan, making sure the top is even and smooth. Allow the loaf to rise in a warm place for about 1 1/2 hours.
Once the dough has risen, preheat the oven to 375°F. Bake 40-50 minutes. The loaf is done when it is well-browned and sounds hollow when knocked. Remove the loaf from the pan, place on a wire rack, and if you like, brush with melted butter. Cool completely.
Adapted from Betty Crocker’s New Good and Easy Cook Book (1962 edition)
12 thoughts on “A Loaf of Bread”
Love the story Teresa! The bread looks delicious!
Thanks so much, Peggy! The crumb is much more tender than you’d expect without any kneading.
I like old recipes. They are more straight forward and they must be really good that we still use them today ! Love making bread, thanks for sharing!
I agree – I so enjoy going back to those old cookbooks. I hope you enjoy the bread!
Absence makes the heart grow fonder, right? I like how constraints like this ultimately make you more creative in the kitchen and you even got it to work with a baking experiment – a true challenge. Kudos!
Yes, exactly! It’s good to make use of the full range of one’s pantry, too. I get very stuck on using butter, but shortening has its place.
I do the same thing! I know I’m low on baking supplies and the urge will hit me.. Actually my biggest issue is that I don’t pay close enough attention to my flour/sugar levels. This bread looks delicious, you certainly made the most of what was in your cupboard 🙂
I’m glad I’m not alone in that! I’ve been guilty of running out to the store for ingredients in the evening because the urge to bake is stronger than the urge to accept that my stocks are low. It’s so easy to forget that you’ve used up almost all of the sugar or flour, getting distracted by the project, the clean up, and the enjoyment of the finished project. And the bread tastes fantastic, though it’s not a looker compared to other yeasted breads.
The breads that don’t look the best are often the tastiest, or at least in my experience 🙂
What a great looking bread. I love the flavour of oatmeal breads.
And I totally know that feeling of running low on staples but yet still being able to pull out an old cookbook and creating something simple yet fabulous. I have an old book form the 40’s of my grandmothers that I use at those exact times. I love flipping through it, it is quite awesome of what they used to make back when times were lean.
Thanks, Redawna! I really love oatmeal breads, too. That’s wonderful that you’ve got one of your grandmother’s cookbooks – they are so full of great recipes.
I’ve actually never made oatmeal bread though I’ve had it plenty – this is a wonderful idea, thanks, Teresa!