Oatmeal Rye Bread

Dodge County Extension 1976

• Ready In: 4 hrs 45 mins
• Yields: 2 loaves

Ingredients

• 1  cup oatmeal
• 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 flour, divided
• 2 1⁄2 cups  rye meal, rye flour is what they meant

Directions

1. Combine rolled oats, molasses, brown sugar, salt , and lard in a large mixing bowl; add boiling water; stir well.
2. Cool to lukewarm.
3. Proof yeast in lukewarm water.
4. Add to warm, not hot, oatmeal mixture.
5. Add 4 cups flour; beat well.( mianbao only had to add 3 3/4 cup flour ,just until stiff people ).
6. Add remaining flour, mixing well after each addition.
7. Knead until smooth and elastic.
8. Shape in a ball; let rise in warm place in a lightly greased bowl; cover with a damp cloth, until doubled.
9. Punch down.
10. Divide into two balls.
11. Let rest 10 minutes.
12. Shape into loaf.
13. Place in a greased 5-1/2 x 10-1/2 loaf pan.
14. Let rise until doubled.
15. Bake 45 minutes in a 375 degree Fahrenheit oven.
16. Brush with melted butter if tender crust is desired.