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These oatmeal bread recipes are all from 1904.  They are all similar, but only one provides a solid baking time of one hour in a moderate oven which is about 350 degrees.  Hop over to my measurement conversion page for help with oven temperatures and measuring conversions.

Mrs. Ellis’ Oat Meal Bread Recipe

Two cups Quaker oats in 1 quart boiling water.  Stir into that 1 tablespoon butter, 1 scant tablespoon salt and 1 scant cup molasses.  Let it stand till cool.  Have a yeast cake dissolved and stir into this mixture, with 2 quarts of flour.  Let it rise over night and bake in pans like any bread.  It is too soft to knead.

Mrs. R. G. Ellis, Winchester.  Source: Boston Post – 6 Mar 1904

Ms. Tilton’s Oatmeal Bread Recipe

Four cups boiling water, 2 cups rolled oats, 1/2 cup molasses, 1/2 cake yeast, 2 quarts wheat flour.  Pour boiling water over oats at noon; at night add other ingredients; stir and knead until all the flour is mixed in; if you do not there will not be any inside to your bread; in the morning put in tins, rise and bake.

Alice P. Tilton, West Falmouth.  Source: Boston Post – 21 Feb 1904

Miss Austin’s Oatmeal Rolls Recipe

Three cups rolled oats, 3 cups boiling water.  Pour water over oatmeal and let stand until nearly cold; little salt, 1/3 cup sugar, 1 tablespoonful lard, 1/2 yeast cake dissolved in 1/2 cup water; pinch soda, as much raised bread flour as you can well stir in (about a pint).

Miss Eva L. Austin, Lewiston.  Source: Boston Post – 21 Feb 1904

Mrs. Rhodes’ Rolled Oats Bread Recipe

Two cups rolled oats, 4 boiling water, 1 cup molasses, 1 yeast cake, teaspoon salt, flour enough to knead.  Pour boiling water over oats and add molasses.  when cool enough, add yeast cake, dissolved in a little warm water, and add flour and knead into a stiff dough.  When light, knead again into 3 loaves, and when risen, bake in a moderate oven the same as white bread.  Rub the crust over with a little melted butter.

Mrs. Frank A. Rhodes, Lowell.  Source: Boston Post – 20 Mar 1904

Ms. Burgess’ Rolled Oats Bread Recipe

Soak 2 cups of rolled oats at noon in 4 cups of boiling water.  In the evening sift 2 quarts of flour “white” with a little salt.  Then rub 1 tablespoonful of lard with the fingers in the flour.  Make a hole in the centre.  Put in the oats which have been soaking since noon, and add 1/2 cup of molasses.  Dissolve 1 yeast cake in 1/2 cup of water luke warm.  Mix all together and knead at least 10 minutes.  Rub a little lard over the top when kneaded to prevent hardening.  Let the dough rise over night.  In the morning set in bread pans and let rise till they are a little above the top of the tins.  Then bake 1 hour in a moderate oven.  This recipe makes 3 loaves.

S. Burgess, Clinton.  Source: Boston Post – 14 Feb 1904