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Oatmeal Rye Bread

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“This is a dense and delicious loaf from the Vegetarian Epicure Book Two. Note: This calls for 2 cups whole wheat flour and 2 cups all purpose flour - I was out of whole wheat flour when I made this and used 4 cups of white instead and it was delicious, still plenty hearty from the oats and rye. Passive work time/cooking time includes rising time.”
3hrs 20mins
2 loaves

Ingredients Nutrition


  1. Stir the yeast into warm water in a large bowl, add molasses and stir till dissolved.
  2. Add the white flour and the whole wheat flour, about 1 cup at a time, stirring well after each addition.
  3. When all four cups of flour are stirred in, beat the mixture with a wooden spoon for about 10 minutes. It should be smooth and very soft.
  4. Cover bowl with a towel and put in a warm place for 45 minutes.
  5. The yeast sponge should rise considerably and be rather bubbly at the end of this time.
  6. Now sprinkle salt over the sponge and fold together.
  7. Add the rye flour and the oats, a little at a time and fold them together. The dough should be quite thick.
  8. Add enough white flour to make the dough manageable and turn onto a floured board, and knead for about 20 minutes till smooth and elastic.
  9. Cover and let rise till doubled.
  10. Punch down and divide into two parts, forming each into a loaf. put into buttered medium loaf pans and let rise till doubled.
  11. Bake at 350°F for 40-60 minutes (depends on your oven and how crusty you like your bread - my loaves were just right at about 40-45 minutes. I brushed the loaves with butter after baking to soften the crust).

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