Oatmeal Rye Bread

4h
Prep Time
45m
Cook Time
4h 45m
Ready In

Recipe: #13893

August 17, 2014



"Dodge County Extension 1976. Some one said that they would cut back on sugar, keep that in mind"

Original is 10 servings

Nutritional

  • Serving Size: 1 (205 g)
  • Calories 488.5
  • Total Fat - 5.1 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 2.4 mg
  • Sodium - 739.9 mg
  • Total Carbohydrate - 97.6 g
  • Dietary Fiber - 6.8 g
  • Sugars - 13.3 g
  • Protein - 14 g
  • Calcium - 40.6 mg
  • Iron - 2.9 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Combine rolled oats, molasses, brown sugar, salt, and lard in a large mixing bowl; add boiling water; stir well. Cool to lukewarm.

Step 2

Proof yeast in lukewarm water.

Step 3

Add to warm, not hot, oatmeal mixture.

Step 4

Add 4 cups flour; beat well.( mianbao only had to add 3 3/4 cup flour, just until stiff people).

Step 5

Add remaining flour, mixing well after each addition.

Step 6

Knead until smooth and elastic.

Step 7

Shape in a ball; let rise in warm place in a lightly greased bowl; cover with a damp cloth, until doubled.

Step 8

Punch down. Divide into two balls. Let rest 10 minutes.

Step 9

Shape into loaf. Place in a greased 5-1/2 x 10-1/2 loaf pan.

Step 10

Let rise until doubled.

Step 11

Bake 45 minutes in a 375 degree Fahrenheit oven.

Step 12

Brush with melted butter if tender crust is desired.

Tips


No special items needed.

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