Oatmeal Rye Bread Recipe 45

Steps:

• Combine rolled oats, molasses, brown sugar, salt, and lard in a large mixing bowl; add boiling water; stir well. Cool to lukewarm. In a separate bowl, proof yeast in lukewarm water. Add to warm, not hot, oatmeal mixture. Add 4 cups flour; beat well. Add remaining flour, mixing well after each addition. Knead until smooth and elastic. Shape in a ball; let rise in a warm place in a lightly greased bowl; cover with a damp cloth, until doubled. Punch down. Divide into two balls. Let rest 10 minutes. Shape into loaf. Place in a greased 5.5x10.5-inch loaf pan. Let rise until doubled. Bake 45 minutes in a preheated 375°F oven. While still warm, brush with melted butter if a tender crust is desired.

Steps:

• 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).

Steps:

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

Steps:

• In a saucepan over medium heat, bring milk, water and shortening to a boil. Meanwhile, combine 2 cups oats, brown sugar and salt in a bowl. Add milk mixture; let stand until mixture reaches 110°-115°. In a small bowl, dissolve yeast in warm water; add to oat mixture. Add 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Shape into 2 loaves; transfer to greased 8x4-in. loaf pans. Cover and let rise until doubled, about 40 minutes. Brush with egg; sprinkle with remaining oats. Bake at 350° until golden, 35-40 minutes. Remove from pans; cool on wire racks.