Comments on: Mamie’s Oat Meal Bread

By: Susan

Susan — Tue, 27 Jul 2010 00:45:36 +0000

Chrissie, unfortunately the flour is wheat flour. I used the flour I always use for bread. You might check out Shauna Ahern's blog, Gluten-Free Girl, for gluten-free bread recipes.

By: Chrissie Sheldon

Chrissie Sheldon — Mon, 26 Jul 2010 19:56:23 +0000

For the oatmeal bread, where you have written just ‘flour’ does that mean oat flour or some kind of wheat flour or all purpose flour?
I am gluten intolerant and if this uses oat flour it would make a wonderful gluten free loaf!
Many thanks for your help.

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.