Oatmeal Bread Recipe from the Roaring 20's

Step back in time with this simple and satisfying Roaring 20’s Oatmeal Bread! This old-fashioned recipe dates back to the Great Depression era when every ingredient counted. Soft, hearty, and slightly sweet, this bread is perfect for toasting, sandwiches, or just slathering with butter.

Unlike in the 1920s, we’ve got modern mixers that make breadmaking a breeze—but the heart of homemade baking remains the same.

Follow along as we show you step-by-step how to create this wholesome, budget-friendly loaf right in your own kitchen.

Let us know in the comments—what’s your favorite homemade bread? And if you love traditional recipes, don’t forget to subscribe for more homemade goodness!

This Oatmeal Bread recipe is simple, delicious, and only requires one rise! I made a couple of small adjustments (butter instead of shortening and skipped the nuts), but otherwise, I stuck to the original instructions. The end result? Soft, slightly chewy, incredibly flavorful bread that smells heavenly and tastes even better!

Modern Priscilla Oatmeal Bread Recipe
2 cups rolled oats
3 cups boiling water
½ cup butter (original recipe called for shortening)
2 cakes yeast (about 4 ½ teaspoons)
1 cup lukewarm water
1 Tbsp sugar
½ cup sugar
2 tsp salt
(Optional) 2/3 cup nut meats – I omitted due to allergies
White flour (about 7.5 cups to get a stiff dough)
Instructions:
1. Pour boiling water over oats, mix in butter, and let cool.
2. Dissolve yeast in lukewarm water with 1 Tbsp sugar.
3. Combine all ingredients, adding flour until a stiff dough forms.
4. Shape into loaves, place in greased pans, and let rise until doubled.
5. Bake at 350°F for about 40 minutes (or until internal temp reaches 180-190°F).

The aroma of this bread while baking is next level! And the taste? Absolutely amazing. Soft, slightly chewy, and perfect with butter and honey.

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