Oatmeal Rye Bread Recipe
Ingredients
| 2 quarts milk, scalded, hot | ||
| Nutmeg | 1/2 Teaspoon | |
| Oatmeal | 4 Cup (16 tbs) | |
| Honey | 1/3 Cup (16 tbs) | |
| Oil | 2 Tablespoon | |
| Molasses | 1/3 Cup (16 tbs) | |
| 1 cake or 1 tablespoon dried yeast | ||
| Salt | 1 Tablespoon | |
| Nutritional yeast | 1/2 Cup (16 tbs) | |
| Rye flour | ||
Directions
Pour 1 1/2 quarts milk over oatmeal.
Add honey, molasses, salt, nutritional yeast, nutmeg and oil.
Blend well.
Cover and let stand for 6 hours.
At night, warm mixture to lukewarm.
Heat remaining pint of milk to lukewarm and in it softens cake or dried yeast.
Combine two mixtures.
Add enough rye flour to make the batter stiff.
Cover and let rise overnight.
In the morning, shape into 2 loaves and place in oiled bread pans.
Bake at 300°F. for 1 1/2 hours.
Add honey, molasses, salt, nutritional yeast, nutmeg and oil.
Blend well.
Cover and let stand for 6 hours.
At night, warm mixture to lukewarm.
Heat remaining pint of milk to lukewarm and in it softens cake or dried yeast.
Combine two mixtures.
Add enough rye flour to make the batter stiff.
Cover and let rise overnight.
In the morning, shape into 2 loaves and place in oiled bread pans.
Bake at 300°F. for 1 1/2 hours.
Chef
