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recipe- Swedish Oatmeal Bread Here's the story--- Grandparents came to the US in 1900, and this is one of the few recipes I got. It was the primo reason to visit grandma's place as a . It can get rather sticky while kneading, so take your time and be planning a second batch! enjoy! *********************** SWEDISH OATMEAL BREAD Cook 1/2 cup regular oatmeal in 1 cup of water. While the oatmeal is cooking, prepare the following items in a large bowl: 1/4 cup shortening or oil (oil is better) 1/4 cup sugar 3/4 cup molasses. “GRANDMA'S BRAND” is preferred (it is mild). 1 1/2 teaspoon salt 1 teaspoon anise seed (grind it up) Unbleached flour… about 5 cups Shortening to grease the bowl and baking pans When the oatmeal is cooked, add it to the above mix and stir. Add 2 cakes yeast to 2 cups of warm water. When the mix has cooled down to warm, not hot, add the yeast/water. Add flour one cup at a time. Stir with a spoon until it gets too thick and then switch to kneading by hand. Don't switch too early as it is very sticky! Add flour and knead until the mix does not stick to the hands, no lumps or white flour areas, but is still a bit tacky. Let the batch rise in the greased bowl until double volume, about 45 minutes. If the kitchen is cold, you can put it in the oven, warmed to about 70 degrees F. Place the batch on a lightly greased surface (to keep it from sticking) and beat down with hands or with a roller until flat (like a pizza). Divide the batch into 3 equal parts and form each into a 'sausage' shape with blunt ends. Grease coat three regular bread pans (or 6 cake pans). Place the batches in the pans and let rise to double volume. Place the pans in the pre-heated oven and bake at 350 F for about 1 hour, or until the tops are golden brown. Remove and set out to cool. When cool, remove loaves from the pans. If the crust is hard and thick, you baked too long. If the top is dark brown, too much heat. This bread is great with coffee in the morning and as toast. There is enough sweetness and flavor that butter for topping is sufficient. |
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Hi StillTravel..I was just reading your recipe for Swedish Oatmeal Bread. I was wondering what makes the bread rise as there is no yeast, baking powder or soda in it. I had a Swedish friend years ago and her mom used to make Swedish Hardtack and they used a special rolling pin to roll it out. My friend would take me along to her parents place out in the country and her mother would always have that for us. They also used to eat Ludefisk which is made with fish.
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