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.
Serving size: Complete recipe
Calories 3897 Calories from Fat 864
% Daily Value*
Total Fat 121 g185.8%
Saturated Fat 40.4 g202%
Trans Fat 0 g
Cholesterol 189.2 mg63.1%
Sodium 6644.4 mg276.9%
Total Carbohydrates 615 g205.1%
Dietary Fiber 54.9 g219.5%
Sugars 245.7 g
Protein 131 g261.7%
Vitamin A 38.9% Vitamin C 1.1%
Calcium 602.8% Iron 1146.7%
*Based on a 2000 Calorie diet