Prep 4 hrs
Cook 45 mins
Dodge County Extension 1976
Make and share this Oatmeal Rye Bread recipe from Food.com.
- Combine rolled oats, molasses, brown sugar, salt , and lard in a large mixing bowl; add boiling water; stir well.
- Cool to lukewarm.
- Proof yeast in lukewarm water.
- Add to warm, not hot, oatmeal mixture.
- Add 4 cups flour; beat well.( mianbao only had to add 3 3/4 cup flour ,just until stiff people ).
- Add remaining flour, mixing well after each addition.
- Knead until smooth and elastic.
- Shape in a ball; let rise in warm place in a lightly greased bowl; cover with a damp cloth, until doubled.
- Punch down.
- Divide into two balls.
- Let rest 10 minutes.
- Shape into loaf.
- Place in a greased 5-1/2 x 10-1/2 loaf pan.
- Let rise until doubled.
- Bake 45 minutes in a 375 degree Fahrenheit oven.
- Brush with melted butter if tender crust is desired.
This is nice, hearty, soft and rather sweet, bread. Personally, I'd cut back the sugar a little, and substitute honey for molasses. Not that the bread I have in my kitchen won't get enjoyed. Just gilding the lily a little. I used all the rye meal and all other ingredients in the listed quantities, except the white flour. I used bread flour, and added some in beginning, when the recipe said to, then added everything else, and finished with the rest of the flour. The dough was becoming stiff, so I used only about 3 2/3 cups flour, total. By the way, the instructions don't say anything about adding the salt, and the rye meal isn't mentioned clearly (is it included in "flour"?) either. Nonetheless, I managed to get 2 loaves of 615 grams each and 2 small loaves of 230 grams each. The two loaves this recipe makes are quite big. I also was afraid that only 2 teaspoons yeast wouldn't be enough, but it was just right. I put a cornstarch glaze on my loaves and it looks a little odd in places, but I'll take a picture so you can see them. Thank you for sharing this very nice recipe with us. Oh, and I used instant yeast, so mixed it with the flour added earlier.