Homemade Oat Nut Bread, loaded with whole oats, nuts and a touch of molasses, is a beautiful hearty bread that is sure to please.
Years ago, I was bemoaning the fact that I could not find my favorite Oat Nut Bread recipe. I originally found it in my parent’s 1965 copy of Joy of Cooking. It was removed by the time my 1988 version was printed. I could never understand why.
My mom had written it out and given a copy to all of us that had a copy of her original “printed on a dot matrix” cookbook as an addendum. I vividly remember the paper copy, but I had not been able to find it anywhere.
Sick of listening to me whine (or happy to find a gift I’d appreciate) she ordered me a copy of the 1965 version online. It arrived in “like new” condition. Which was ironic considering my other copy (newer version that I have had for 20+ years) was literally falling apart from use.
As soon as I freed the book from its cardboard shipping cocoon I searched for my missing recipe.
Steel-Cut Oat Bread page 561.
STEEL-CUT oats?! No wonder I never found it online, I didn’t remember the “steel-cut” part – I always just used old-fashioned oats. And that is probably why the recipe was removed.
Steel-cut oats would not have been an easy find 20-30 years ago. But now they are trendy so you should be able to find them in many well stocked supermarkets as well as health food stores. They are also called Irish or Scotch Oats. Or just use old-fashioned oats.
Favorite Cookbook Recipes
This week we are sharing our favorite recipes from our favorite cookbooks.
- 75% Whole Wheat Sourdough Bread by Karen’s Kitchen Stories
- Beef Noodle Salad Bowls by Making Miracles
- Charleston Receipts Hot Slaw by Palatable Pastime
- Cucumber Cashew Salad by A Day in the Life on the Farm
- Everything But The Bagel Avocado Chicken by Hezzi-D’s Books and Cooks
- Oat Nut Bread by That Recipe
- Peach Cream Dessert Sauce by The Freshman Cook
Oat Nut Bread
- 1 cup steel-cut or old-fashioned oats
- ¼ cup dark molasses (NOT blackstrap)
- 1 tablespoon shortening
- ¾ teaspoons salt
- 2 cups boiling water
- 4 cups sifted all purpose flour plus more for kneading ((optional: replace 2 cups AP flour with whole wheat flour))
- 1 packet active dry yeast (2 ¼ teaspoon)
- ¼ cup warm water (about 85°F)
- 1 cup pecans or walnuts, roughly chopped (optional)
- ¼ cup steel-cut or old-fashioned oats (optional)
- In a medium bowl, add oats, molasses, shortening and salt. Pour in boiling water and stir in 2 cups of flour. Set aside to cool for 10 minutes (old-fashioned oats only need to soak about 5 minutes, steel-cut at least 10).
- In a small bowl dissolve yeast in 1/4 cup warm water. Mix yeast mixture into oat/flour mixture and add in remaining 2 cups flour and nuts (if using).
- Knead dough with a dough hook (preferred because it will still be warm and dough is a bit sticky) or by hand until smooth and satiny, about 10 minutes. Add extra flour if necessary, but dough should be a little sticky.
- Place dough in greased bowl, cover with a towel and place in a warm draft free place to rise until doubled, about 1 hour.
- Punch down dough and knead again for a few minutes. Divide in half, shape into loaves and place into two greased loaf pans. If desired, soak 1/4 cup oats in a tablespoon or two fo water for a few minutes then spread evenly on the loaves, pressing in slightly to help them stick.
- Let rise again until almost doubled.
- Bake at 375°F for about 40 minutes until brown on top and loaf sounds hollow if you gently thump on the top and the loaf has started to pull away from the sides of the pan.
Other Bread Recipes
Until next time, happy eating.