Oatmeal Rye Bread

"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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photo by gailanng photo by gailanng
photo by gailanng
photo by Outta Here photo by Outta Here
Ready In:
3hrs 20mins
Ingredients:
9
Yields:
2 loaves
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ingredients

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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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Reviews

  1. Ladyfarmeror
    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.
     
  2. gailanng
    Only had light rye and added caraway seeds, The kitchen chores will be but a memory, after I wiped the drool off my face.
     
  3. Outta Here
    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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