Oatmeal Rye Bread

READY IN: 3hrs 20mins
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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