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Oat Rye Soy Bread

  Stock 1⁄4 Cup (4 tbs), warm
  Baking yeast 1 Tablespoon
  Stock/Milk 2 Cup (32 tbs), hot
  Rolled oats 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Oil 1⁄4 Cup (4 tbs)
  Honey 1⁄2 Cup (8 tbs)
  Eggs 2 , beaten
  Wheat germ 1⁄2 Cup (8 tbs)
  Milk powder 1⁄2 Cup (8 tbs) (2/3 Cup Instant -Optional Only If You Used Milk Instead Of Stock)
  Soy flour 1 Cup (16 tbs)
  Rye flour 2 Cup (32 tbs)
  Whole wheat flour 4 Cup (64 tbs)

Dissolve the yeast in the 1/4 cup stock (or milk) and set aside.
Pour the hot stock (or milk) over the rolled oats stir in the salt, oil, and honey. Let the mixture sit until it is lukewarm.
Stir in the yeast mixture and eggs. Stir together the wheat germ, (milk powder), soy flour, and rye flour. Then add the mixture to the dough. Blend well and then stir in enough whole wheat flour for kneading.
Knead until smooth and elastic; let rise until double (1-1 1/2 hours).
Shape into loaves, place in oiled pans, let rise again-until doubled. Bake at 350°F for 45 minutes to 1 hour.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4868 Calories from Fat 1095

% Daily Value*

Total Fat 126 g193.8%

Saturated Fat 22.4 g112.2%

Trans Fat 0 g

Cholesterol 450.7 mg150.2%

Sodium 4972.1 mg207.2%

Total Carbohydrates 806 g268.6%

Dietary Fiber 141.4 g565.5%

Sugars 145.2 g

Protein 194 g388.3%

Vitamin A 17.4% Vitamin C 4.6%

Calcium 83% Iron 285.2%

*Based on a 2000 Calorie diet

Oat Rye Soy Bread Recipe