Grandma Malinda’s Rye Bread
This has been the favorite bread recipe ofmy family for four generations. Grandmawas very practical, so she included theleftover oatmeal frombreakfast. I can’t rememberever having dinner atGrandma Johannsen’s andnot having this bread. It waseven featured in herhometown newspaper(Harlan, IA) in the early 60’s.
Ingredients
- 2½ C warm water
- 1 package yeast (2½ T)
- 3 C unbleached white bread flour (approximately)
- 1 C oatmeal
- 1 C hot water
- 3 C rye-graham flour such as Hodgson's Mill Rye
- ½ C butter or shortening , melted
- 1½ T salt
- 3 T dark molasses
Instructions
- Combine warm water and yeast and let dissolve. Add enough white flour to make a sponge and set aside.
- In a small bowl combine oatmeal and hot water and set aside.
- Combine rye flour, shortening or butter, salt, molasses and enough lukewarm water to moisten. Combine sponge, oatmeal and rye mixture and beat until well mixed.
- Start kneading the dough and add remaining white flour gradually while you knead until it isn’t sticky and feels solid. Keep on kneading, the more the better, for at least 15 minutes.
- Put into a lightly oiled bowl and cover with a cloth or plastic wrap, and let rise until doubled. Form into loaves, put in bread pans, and let rise again until doubled.
- Bake at 425° F for 15 minutes, then at 350° F for 30–35 minutes.