Source: Midwest Living

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Recipe Summary test

prep:
40 mins
rise:
2 hrs
bake:
35 mins
total:
2 hrs 75 mins
Servings:
24
Yield:
2 loaves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, stir together yeast and warm water.

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  • In a large bowl, combine brown sugar, oats, lard, molasses, caraway seed, and salt. Pour boiling water over mixture. Stir until combined. When mixture cools to 105 degree F to 115 degree F, stir in yeast mixture. Beat in 2 cups of the all-purpose flour. Stir in the rye flour and as much of the remaining all-purpose flour as you can with a wooden spoon.

  • Turn out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a stiff dough that's smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in a greased bowl; turn dough to grease surface. Cover and let rise in a warm place until doubled (about 1 hour).

  • Punch dough down. Shape into 2 round loaves. Place on a greased baking sheet; flatten to 6-inch rounds. Cover and let rise until doubled (about 1 hour).

  • Bake in a 375 degree F oven for 35 to 40 minutes or until bread sounds hollow when tapped. Remove from baking sheet immediately. Let cool on a wire rack. Makes 2 loaves (24 servings).

Nutrition Facts

157 calories; fat 3g; cholesterol 2mg; saturated fat 1g; carbohydrates 30g; insoluble fiber 3g; protein 3g; sodium 101mg; calcium 20.2mg; iron 1.4mg.
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