1 12-oz can Evaporated Milk
1/2 cup Water
2 Tbsp all-vegetable Shortening
2 cups old-fashioned Oats, uncooked
1 1/2 tsp. Salt
1/3 cup firmly packed Brown Sugar
2 1/4 tsp. dry Yeast
1/2 cup warm Water
3 3/4 to 4 1/2 cups UNBLEACHED *all-purpose Flour
Oats for outside of loaves – optional
*You can use bread flour, but it contains a higher level of gluten, which will make the bread even denser. There is already gluten in the oats, so all-purpose flour will work better for this particular bread recipe.
Combine first 3 ingredients in a pan and bring to a boil (or microwave on high for about 3 minutes in a microwave safe dish). Place oats, salt and brown sugar in a large mixing bowl. Pour hot mixture over oats and stir. Cool to lukewarm. Dissolve yeast in warm water and let stand 5 minutes. Add yeast to oats and stir. Add flour until soft dough forms. Turn onto floured surface and knead for about 5 minutes, until smooth and elastic. Place in a well-greased bowl, turning once to grease top. Cover and let rise in a warm place until double (about an hour). Punch dough down and divide in half. Shape into loaves. Sprinkle about 2 Tbsp oats on counter surface. Roll loaves in oats, place in greased loaf pans, cover and let rise until double (about an hour). Bake in 350* oven for 35 minutes. Loaves will sound hollow when tapped. Immediately remove from pans and cool.
This is a great bread for breakfast, grilled cheese and other sandwiches, or just for slicing and eating. It's a favorite at our house and with my customers.
Give it a try and see how easy it is to make. The loaves won't rise as high as regular loaves bread due to the heavy ingredients, so it's a denser bread, but it's easy and even the kids will love it! Leave off the oats on the outside if they don't like anything on their bread. It will be great either way!