“Dodge County Extension 1976”
READY IN:
4hrs 45mins
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

  • 1 cup oatmeal
  • 2 tablespoons molasses
  • 12 cup brown sugar
  • 2 tablespoons lard
  • 3 teaspoons salt
  • 2 cups water, boiling
  • 2 teaspoons yeast
  • 1 cup water, warm
  • 5 12 cups flour, divided
  • 2 12 cups rye meal, rye flour is what they meant

Directions

  1. Combine rolled oats, molasses, brown sugar, salt , and lard in a large mixing bowl; add boiling water; stir well.
  2. Cool to lukewarm.
  3. Proof yeast in lukewarm water.
  4. Add to warm, not hot, oatmeal mixture.
  5. Add 4 cups flour; beat well.( mianbao only had to add 3 3/4 cup flour ,just until stiff people ).
  6. Add remaining flour, mixing well after each addition.
  7. Knead until smooth and elastic.
  8. Shape in a ball; let rise in warm place in a lightly greased bowl; cover with a damp cloth, until doubled.
  9. Punch down.
  10. Divide into two balls.
  11. Let rest 10 minutes.
  12. Shape into loaf.
  13. Place in a greased 5-1/2 x 10-1/2 loaf pan.
  14. Let rise until doubled.
  15. Bake 45 minutes in a 375 degree Fahrenheit oven.
  16. Brush with melted butter if tender crust is desired.

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