Prep 20 mins
Cook 3 hrs
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.
- Stir the yeast into warm water in a large bowl, add molasses and stir till dissolved.
- Add the white flour and the whole wheat flour, about 1 cup at a time, stirring well after each addition.
- 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.
- Cover bowl with a towel and put in a warm place for 45 minutes.
- The yeast sponge should rise considerably and be rather bubbly at the end of this time.
- Now sprinkle salt over the sponge and fold together.
- Add the rye flour and the oats, a little at a time and fold them together. The dough should be quite thick.
- 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.
- Cover and let rise till doubled.
- Punch down and divide into two parts, forming each into a loaf. put into buttered medium loaf pans and let rise till doubled.
- 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).
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!
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.