This recipe has been in my wife's family for generations.
In our younger days we would often spend weekends at her grandparents farm.
The house always smelled of this bread it was heavenly.

This recipe makes one large loaf but can easily be doubled or tripled.


1 cup rolled oats
2 cups boiling water
1 tsp. salt
4 tbsp. butter
cup molasses
1 package dry yeast (dissolved in cup warm water)
4 cups flour

In large bowl scald oats with boiling water. Add salt, butter and molasses
Let stand till cool then add yeast mixture.

Stir in flour, dough will be sticky, turn out onto well-floured board.
I use another cup of flour on the board and knead until it is all incorporated,
Dough will be sticky but workable, if you add flour until it is smooth and no longer sticky the bread will come out stiff and dry.
Clean, then grease bowl flip dough in greased bowl to coat.
Cover and let dough rest for 30 minutes.

Punch down and shape into loaf and put in large greased bread pan.
Cover and Let rise until doubled in size (because this dough is kinda sticky I cover it with Saran Wrap sprayed with Pam.

Bake at 350 for 1 to 1 hours
Brush top with butter and turn out onto rack
We never manage to wait until its cool its so good warm with butter.