oatmeal breadI am a cookbook collector! It is really hard for me to resist adding a new one to the collection, but I do try to pace myself and be selective because I like to control my clutter. My favorites are the really old ones. I especially enjoy the ones that have fancy recipes for entertaining. I love reading about the special care that is taken for dining and bringing together a full wonderful meal. It is also a real treasure if I can find a cookbook that has a canning section filled with yummy and unique pickle recipes, or a candy making section with beaten fudges or divinities.

Farm Journal Cookbooks 

In my collection I have several cookbooks from the Farm Journal. These are incredible cookbooks compiled from authentic country cooks and filled with tried and true recipes. The five that I own were published during the '50's, '60's and '70's. Every recipe I have ever tried out of these books has been a keeper! A recipe that I go back to again and again is this yummy oatmeal bread recipe. I use old fashion oats and (of course) use sorghum in place of the molasses. This is also a great recipe to add some flax seed meal if you are using that as a supplement. Another attribute is that it is a no-knead bread recipe, great if you are running tight on time! This recipe can be found in the “money-maker” recipes section of the Farm Journal Country Cookbook.

Molasses Oatmeal Bread 

  • 1 cup rolled oats 
  • 1/3 to ½ cup molasses (or sorghum) 
  • ¼ cup shortening 
  • 1 tbls. salt 
  • 2 cup boiling water 
  • 2 pkgs. granular yeast 
  • 1 cup warm water 
  • 8 cup sifted flour 

Combine oats, molasses, salt, shortening and water. Set aside to cool. Sprinkle yeast over warm (110 degree F) water. Stir to blend. Add to molasses mixture. Stir in flour, in two additions, mixing well. Place in large greased bowl, cover and set in a warm place until doubled, about 1 ½ hours. Punch down. Allow to rise until doubled two more times about 30 minutes each. 

Divide dough into 3 portions. Knead each portion. Form into loaves and place in greased loaf pans. Allow to rise until doubled.  

9/3/2013 11:00:38 PM

This recipe smells fantastic the entire time you are preparing it and baking it and the taste is very good. I used blackstrap molasses and used butter instead of shortening. It was spongier than I had hoped for, but still a very good bread in the end. I did find it misleading to say that this recipe is "great if you are running tight on time" and a "no-knead" recipe. The whole process takes at least 3-4 hours and there was no way to get 8 cups of flour into the dough without kneading it for a few minutes.

Sherry Tucker
1/25/2012 12:36:53 PM

Ginny, thank you for the comment. I think that the recipe should more appropriately state to punch down. At this point in the recipe, the dough has already risen, and actual kneading to incorporate more flour and develop glutton is not necessary. The kneading to be done before forming into loaves is simply to bring the 1/3 together as a unit and remove the large air bubbles formed during the first rising. I hope that helps! Thanks for reading :)

1/20/2012 2:24:21 AM

I am a bit confused. The author states that this is a no-knead bread, but in the recipe it says: "Divide dough into 3 portions. Knead each portion. Form into loaves and place in greased loaf pans. Allow to rise until doubled." Just curious since I'm always looking for delicious no-knead breads. Any help would be appreciated.

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