|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs) (About 110Â°)|
|Warm milk||2 Cup (32 tbs) (About 110Â°)|
|Dark molasses||2 Tablespoon|
|Caraway seed||1 Tablespoon|
|All-purpose flour||3 1⁄2 Cup (56 tbs), unsifted|
|Whole bran cereal||1 Cup (16 tbs)|
|Rye flour||2 1⁄2 Cup (40 tbs), unsifted|
In a large bowl, dissolve yeast in water.
Add milk, molasses, Postum, caraway seed, salt, and 2 cups of the all-purpose flour; beat well to blend.
Then beat in bran cereal and enough of the remaining all-purpose flour to form a soft dough.
Turn out onto a board coated with rye flour.
Gradually knead in all the rye flour, making a stiff dough.
Then knead until smooth and elastic (10 to 20 minutes).
Turn dough over in a greased bowl; cover and let stand at room temperature while you prepare Oatmeal Bread; then let rise in a warm place until doubled (about 1 hour).
Punch dough down and knead briefly on a lightly floured board to release air.
Dough is now ready to shape with Oatmeal Bread.
Serving size: Complete recipe
Calories 3216 Calories from Fat 266
% Daily Value*
Total Fat 30 g46.8%
Saturated Fat 10.3 g51.3%
Trans Fat 0 g
Cholesterol 45.2 mg15.1%
Sodium 4546.8 mg189.4%
Total Carbohydrates 647 g215.6%
Dietary Fiber 95.1 g380.3%
Sugars 60.2 g
Protein 112 g223.4%
Vitamin A 40.8% Vitamin C 5.3%
Calcium 106.7% Iron 351.4%
*Based on a 2000 Calorie diet