Swedish Oatmeal Bread
- Yield 36 servings
- Prep 20 mins
- Cook 60 mins
Anise seed lends a delightful and unexpected flavor to this bread.
This recipe, from my friend Elaine, is like Elaine herself—Swedish in background but now thoroughly at home in the United States. The generous three loaves provided by this recipe can feed a big family and are a favorite at church bake sales.
- 2 cups old-fashioned oats
- Boiling water to cover the oats
- 3/4 cup molasses
- 3 tablespoons sugar, divided
- 2 teaspoons salt
- 1 tablespoon shortening
- 2 teaspoons anise seed
- 1 egg beaten
- 6 to 6 1/2 cups all-purpose flour, divided
- 1 (.25-ounce) package yeast
- Cover oats with boiling water. Add molasses, 2 tablespoons sugar, salt, shortening, anise seed, and egg. Add 2 cups of flour and mix well.
- Combine yeast with 1/2 cup warm water in which you have dissolved 1 tablespoon of sugar. Let stand 5 minutes.
- Combine yeast mixture with oat mixture. Add enough of the remaining flour to make dough that begins to hold together. Knead for 5 to 10 minutes, until elastic.
- Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 4 hours (less if using rapid-rise yeast). Punch down, and shape into three loaves. Place in greased and floured pans and let rise for another hour.
- Preheat oven to 325F.
- Bake loaves 1 hour.
Recipe by Tinky Weisbalt.