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    You are in: Home / Recipes / Oatmeal Rye Bread Recipe
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    Oatmeal Rye Bread

    Oatmeal Rye Bread. Photo by Mikekey

    1/1 Photo of Oatmeal Rye Bread

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    pattikay in L.A.'s Note:

    This is a dense and delicious loaf from the Vegetarian Epicure Book Two. Note: This calls for 2 cups whole wheat flour and 2 cups all purpose flour - I was out of whole wheat flour when I made this and used 4 cups of white instead and it was delicious, still plenty hearty from the oats and rye. Passive work time/cooking time includes rising time.

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    Units: US | Metric


    1. 1
      Stir the yeast into warm water in a large bowl, add molasses and stir till dissolved.
    2. 2
      Add the white flour and the whole wheat flour, about 1 cup at a time, stirring well after each addition.
    3. 3
      When all four cups of flour are stirred in, beat the mixture with a wooden spoon for about 10 minutes. It should be smooth and very soft.
    4. 4
      Cover bowl with a towel and put in a warm place for 45 minutes.
    5. 5
      The yeast sponge should rise considerably and be rather bubbly at the end of this time.
    6. 6
      Now sprinkle salt over the sponge and fold together.
    7. 7
      Add the rye flour and the oats, a little at a time and fold them together. The dough should be quite thick.
    8. 8
      Add enough white flour to make the dough manageable and turn onto a floured board, and knead for about 20 minutes till smooth and elastic.
    9. 9
      Cover and let rise till doubled.
    10. 10
      Punch down and divide into two parts, forming each into a loaf. put into buttered medium loaf pans and let rise till doubled.
    11. 11
      Bake at 350°F for 40-60 minutes (depends on your oven and how crusty you like your bread - my loaves were just right at about 40-45 minutes. I brushed the loaves with butter after baking to soften the crust).

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on December 10, 2007


      This turned out great! I was short on rye flour so added some buckwheat flour to equal the amount of rye flour called for. Made a great sandwich the next day, with some brisket!

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    • on March 03, 2007


      This is a 5 star bread and your variation is great as well.The Vegetarian Epicure, books I and II and The New Vegetarian Epicure are wonderful cookbooks. Any bread recipe you find in these books will be a delight.Thanks for sharing this great bread and the the fine variation you posted.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Oatmeal Rye Bread

    Serving Size: 1 (1735 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1730.7
    Calories from Fat 111
    Total Fat 12.3 g
    Saturated Fat 1.9 g
    Cholesterol 0.0 mg
    Sodium 3527.5 mg
    Total Carbohydrate 358.9 g
    Dietary Fiber 56.3 g
    Sugars 26.7 g
    Protein 63.0 g

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