Cornell Oatmeal Bread


  • 1/2 cup warm water
  • 2 packages yeast
  • 1/3 cup brown sugar
  • 2 cups oatmeal, uncooked
  • 2 1/2 cups boiling water
  • 3 tablespoons oil
  • 4 teaspoons sea salt
  • 6 cups flour
  • 2 tablespoons wheat germ
  • 1/2 cup soy flour
  • 3/4 cup skim dry milk


  • Place the 1/2 cup warm water, the yeast and the brown sugar in a small bowl and let stand for 5 minutes. Combine the oatmeal, boiling water, oil and salt. Let cool till only warm. Measure the flour, wheat germ, soy flour and skim dry milk powder together. Stir the yeast mixture into the oatmeal mixture.
  • Add 2 1/2 cups of the flour mixture and beat for 2 minutes with an electric mixer. Blend in another 2 1/2 cups flour mixture and turn dough onto a floured board, kneading in the remaining flour mixture as needed. Knead for 5 minutes or until dough is smooth and elastic (can be done with a mixer and dough hook). Place in a greased bowl, cover, and let rise until doubled. Turn the dough out and shape it into 2 loaves.
  • Let rise until doubled. Bake in a 350 oven 50-60 minutes.


  • Description:
  • "This bread, and others developed at Cornell University nutrition
  • laboratory, demonstrated that by adding certain ingredients, bread
  • could sustain life, healthily."

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