Swedish Oatmeal Bread

This recipe, from my friend Elaine, is like Elaine herself—Swedish in background but now thoroughly at home in the United States. The bread not only is nourishing, but also a bit surprising because of the anise seed, which lends a delightful and unexpected flavor to this staple. The generous three loaves provided by this recipe can feed a big family and are a favorite at church bake sales.

Recipe

• 2 cups raw oatmeal (Do NOT use instant!)
• Boiling water to cover the oats
• 3/4 cup molasses
• 3 tablespoons sugar
• 2 teaspoons salt
• 1 tablespoon shortening
• 2 teaspoons anise seed
• 1 egg, beaten
• 6 to 6 1/2 cups flour
• 1 package of yeast

Cover oatmeal with boiling water. Add molasses, 2 tablespoons sugar, salt, shortening, anise seed, and egg. Add 2 cups of flour and mix well. Soften yeast in 1/2 cup warm water in which you have dissolved 1 tablespoon of sugar. 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 four 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. Bake at 325 degrees for one hour.

Tinky Dakota Weisblat is a frequent contributor to American Profile.

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