Oatmeal Rye Bread
|Hot milk||2 Quart, scalded|
|Nutmeg||1⁄2 Teaspoon, ground|
|Oatmeal||4 Cup (64 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Molasses||1⁄3 Cup (5.33 tbs)|
|Yeast cake/1 tablespoon dried yeast||1 Tablespoon|
|Nutritional yeast||1⁄2 Cup (8 tbs)|
|Rye flour||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Pour 1 1/2 quarts milk over oatmeal.
Add honey, molasses, salt, nutritional yeast, nutmeg and oil.
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.