I’ve never heard of oatmeal poppy seed bread, but it sounded promising.
This recipe is from Bill Neal’s Biscuits, Spoonbread, and Sweet Potato Pie, which I’ve written about here, here and here. I bought this book at Mabry Mill a few years ago and have enjoyed reading the history of various recipes and learning from Neal’s tips.
Neal created this bread recipe from different old Southern recipes. I think it works nicely.
I don’t usually make loaves with more wheat than bread flour. This recipe has a ratio of 3:1:1 of wheat, bread flour and oatmeal. Surprisingly, this bread doesn’t crumble as I thought it would. I meant to put in a tablespoon of additional wheat gluten, which is supposed to hold loaves together more, but forgot. Seems like I didn’t need to.
The bread makes delicious sandwiches and, I bet, would make great French toast.