Swedish Oatmeal Bread

  • Yield: 36 servings
  • Prep: 20 mins
  • Cook: 60 mins

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.


2cups old-fashioned oats
Boiling water to cover the oats
3/4cup molasses
3tablespoons sugar, divided
2teaspoons salt
1tablespoon shortening
2teaspoons anise seed
1 egg beaten
6 to 6 1/2cups all-purpose flour, divided
1 (.25-ounce) package yeast


  1. Cover oats with boiling water. Add molasses, 2 tablespoons sugar, salt, shortening, anise seed, and egg. Add 2 cups of flour and mix well.
  2. Combine yeast with 1/2 cup warm water in which you have dissolved 1 tablespoon of sugar. Let stand 5 minutes.
  3. 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.
  4. 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.
  5. Preheat oven to 325F.
  6. Bake loaves 1 hour.

Recipe by Tinky Weisbalt.

Nutritional Info *per serving

  • Glycemic Load .71
  • Calories 120
  • Fat 1g
  • Saturated Fat 0
  • Polyunsaturated Fat 0
  • Monounsaturated Fat 0
  • Cholesterol 5mg
  • Sodium 135mg
  • Potassium 140mg
  • Carbohydrate 25g
  • Fiber 1g
  • Sugars 5g
  • Protein 3g
  • Trans Fat 0
  • Vitamin A 0
  • Vitamin C 0
  • Calcium 2%
  • Iron 8%