Baking Bread in a Wood Cook Stove (+the Recipe!)

Our talented employees often bake in our wood cook stoves, the delicious aromas wafting through the stove room beckoning visitors to come see what’s cookin’.

On a recent Saturday, Eva, our resident cook stove baking expert, baked a few batches of delicious oatmeal dinner rolls. They are always immensely popular! (You can see the Facebook Live video here.)

The talented Eva has even been known to bake delicious bread on our grills at summertime events!

We had many requests for the recipe, and here it is, courtesy of Kitchen Category Manager Amy Murray, who prepared the rolls for Eva to bake.

The roll recipe is courtesy of Kitchen Category Manager Amy Murray and can be found in The More-With-Less Cookbook, which we’ve carried for decades!

Cast Iron Skillet Oatmeal Rolls

(AKA Oatmeal Bread, from The More-With-Less-Cookbook – one of our favorite cookbooks!)

Combine in large bowl:
1 cup quick oats
1/2 c whole wheat flour
1 T salt
2 T butter

Pour over:
2 cups boiling water
Stir to combine.

Dissolve:
1 T dry yeast in 1/2 cup warm water
When batter is cooled to lukewarm, add yeast.

Stir in:
5 cups white flour

Stir until dough is stiff enough to handle. Turn onto a lightly floured board and knead 5-10 minutes. Place in greased bowl. Cover and let rise until doubled.  Punch down and let rise again. Shape into dinner rolls and place in cast iron skillet (this will make about 2 skillets) or form into loaves and place in 2 greased loaf pans. Bake in a wood cook stove (or your conventional oven) for 30-40 minutes at 350 degrees F, or until golden brown on top.

The More-With-Less Cookbook is available at lehmans.com and in our store in Kidron, Ohio.