Comments on: Mamie’s Oat Meal Bread

By: cc

cc — Thu, 18 Jun 2009 17:15:03 +0000

Mamie is what I, my sister and my cousins called my grandmother who lived in Canada’s East Coast. She was French Canadian and was a terrific cook. She liked to keep her recipes a secret, though! lol

By: Bharti

Bharti — Thu, 12 Feb 2009 04:32:46 +0000

This is an absolutely darling post. And I read your mom’s comment and my eyes are all misty now.
Oh Susan!

By: Bob

Bob — Wed, 11 Feb 2009 12:03:08 +0000

Nice memories…and a great recipe.

You might want to check out http://oats.topicoo.com/ for more recipes and facts about oats.

By: Mom

Mom — Mon, 09 Feb 2009 23:41:22 +0000

I realize I am late to this discussion, but I just discovered your story about Mamie’s bread. How I loved that bread, and the aroma wafting from the kitchen was just as you imagined it. Mamie was a lifelong bread baker. Widowed when her three girls were five to ten years old, she managed to raise them by baking bread. Using coal and kerosene ovens, she baked 200 loaves day, which Mother and her sisters delivered in a little red wagon to the local grocery stores. Yes, Susan, you have your great grandmother’s genes, and your your grandmother was perceptive enough to recognize this.

Please, will you make me some of that luscious bread sometime?

Love, Mom

By: Stefanie

Stefanie — Sun, 08 Feb 2009 16:26:28 +0000

Hello Susan,
thats a wunderfull story. And things like cookies for breakfast reminds me on my granddad, showing us how to trink milk out of the milkbottle (when my grandma did not look in our direction)
This oat meal bread looks so delicious, and I love rolled oats in Bread as well as in my musli
So I would like to bake it, too. But I have two questions: What kind of roll oats do you use? In Germany we have to different kinds: the normal ones, fitting to musli and granola, and fine ones, that are rolled twice. The finer one soak easierly. And thats my second question: is the molasse you use from sugar beets or sugar cane?
Thank you
Stefanie

By: Elle

Elle — Sun, 08 Feb 2009 04:12:45 +0000

Bet your grandmother saw something in you that you didn’t know existed….glad she did. The recipe sounds delightful. Love oats and molasses in bread.

By: Jude

Jude — Sat, 07 Feb 2009 07:02:48 +0000

What a charming recipe, handwritiing and all… I wouldn’t dare substitute instant yeast for this.
Your post reminds me of my grandma’s recipe notebook. I always got the back of my hand slapped whenever I doodled on it. I would give anything to get my hands on it.

By: Susan

Susan — Fri, 06 Feb 2009 20:32:27 +0000

Jacquie, yes I used white flour. If you use 100% whole wheat you’ll be challenged to get something that’s not too dense, which is not to say it can’t be done. I’d start with replacing about 25% of the flour with WW, and go from there.

Joie, no, I know it’s lame but I don’t have a YS badge (yet).

David, I don’t know if she smiled but I did.

By: Ceres

Ceres — Thu, 05 Feb 2009 00:32:55 +0000

I can not wait to fill my home with the fragrance of molasses and Mamie’s Oat Meal Bread.

Thank you for sharing your memories and the recipe!

By: David Aplin

David Aplin — Wed, 04 Feb 2009 00:05:40 +0000

Hello Susan, I wanted to believe the first part of your story, thanks for shattering my illusions. My grandmother, we called her “Nanny”, was an inveterate recipe collector and sharer. I have all sorts of her recipes written down in many notebooks and scraps of paper. Nanny was from Illinois and descended from (she claimed) Leif The Lucky. She taught me how to make stewed oysters, “Cambrick Tea” and Chicken Fricasee. When she was in her late 80’s I escorted her to a tee-totallers wedding at Casa Loma in Toronto. On that occasion she brought her cane which was hollow and contained half a dozen good sized glass vials that contained Martel VSOP cognac, she really knew how to have a good time.
I hope she reads this and smiles!