Oatmeal Rye Bread
Created by dienia b on August 17, 2014
- Servings: 10
- Prep Time: 4h
- Cook Time: 45m
- Recipe #13893
Ingredients
- 1 cup rolled oats
- 2 tablespoons molasses
- 1/2 cup brown sugar
- 2 tablespoons lard
- 3 teaspoons salt
- 2 cups water, boiling
- 2 teaspoons yeast
- 1 cup water, warm
- 5 1/2 cups all-purpose flour (divided)
- 2 1/2 cups rye flour (rye meal, rye four is what they meant)
How to Make
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Step 1: Combine rolled oats, molasses, brown sugar, salt, and lard in a large mixing bowl; add boiling water; stir well. Cool to lukewarm.
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Step 2: Proof yeast in lukewarm water.
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Step 3: Add to warm, not hot, oatmeal mixture.
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Step 4: Add 4 cups flour; beat well.( mianbao only had to add 3 3/4 cup flour, just until stiff people).
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Step 5: Add remaining flour, mixing well after each addition.
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Step 6: Knead until smooth and elastic.
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Step 7: Shape in a ball; let rise in warm place in a lightly greased bowl; cover with a damp cloth, until doubled.
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Step 8: Punch down. Divide into two balls. Let rest 10 minutes.
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Step 9: Shape into loaf. Place in a greased 5-1/2 x 10-1/2 loaf pan.
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Step 10: Let rise until doubled.
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Step 11: Bake 45 minutes in a 375 degree Fahrenheit oven.
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Step 12: Brush with melted butter if tender crust is desired.
Nutritional Facts
- 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