Oatmeal Rye Bread

Name: Oatmeal Rye Bread
Ingredients: 2 (1/4 ounce) packages yeast; 3 cups warm water; 1/4 cup molasses; 2 cups flour; 2 cups whole wheat flour; 1 tablespoon salt; 2 cups dark rye flour; 2 cups rolled oats; white flour (as needed)

9 ingredients

11 steps

Ingredients

2 (1/4 ounce) packages yeast
3 cups warm water
1/4 cup molasses
2 cups flour
2 cups whole wheat flour
1 tablespoon salt
2 cups dark rye flour
2 cups rolled oats
white flour (as needed)

Directions

1

Stir the yeast into warm water in a large bowl, add molasses and stir till dissolved.
2

Add the white flour and the whole wheat flour, about 1 cup at a time, stirring well after each addition.
3

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.
4

Cover bowl with a towel and put in a warm place for 45 minutes.
5

The yeast sponge should rise considerably and be rather bubbly at the end of this time.
6

Now sprinkle salt over the sponge and fold together.
7

Add the rye flour and the oats, a little at a time and fold them together. The dough should be quite thick.
8

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.
9

Cover and let rise till doubled.
10

Punch down and divide into two parts, forming each into a loaf. put into buttered medium loaf pans and let rise till doubled.
11

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).