Oatmeal Rye Bread
Recipe: #13893
August 17, 2014
Categories: Breads, Oats, Rye, Eastern European, Oven Bake, Yeast Bread, Flour, more
"Dodge County Extension 1976. Some one said that they would cut back on sugar, keep that in mind"
Ingredients
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.