Ruth's Oatmeal Bread

2 loaves

Pour the boiling water over the other ingredients, stirring to prevent lumping. Let sit until cool.

Dissolve yeast in a little water. Add molasses and yeast to oats and beat until smooth. Add flour, first stirring in then then kneading as it requires. Cover and let rise until double. Divide and form loaves and put in greased pans and let rise again. Bake in a 350° oven for 1 hour.

4 cups of flour seems to be a maximum, not usually needed. I sift 3 c. and add more only if needed.

This can be made with leftover cooked oatmeal. Use a little less water and adjust flour until the bread can be handled and kneaded easily.

Ruth Lund