Naturally Leavened Rye And Oat Bread Recipes

QUICK RYE FLOUR AND OATS BREAD

Steps:

• Dissolve the yeast and apple cider syrup in the water, and let it sit aside for 10 minutes to become bubbly.
• Grease loaf tin (10 x 27 cm / 4 x 10") with butter or oil, and coat the inside with ¼ cup of oats (leave some for topping).
• Combine rye flour and ½ cup of oats with salt in the mixing bowl. Add yeast mixture and mix until you get smooth dough.
• Transfer the dough to the prepared loaf tin and top with the remaining oats. Leave at warm place for 10-15 minutes to rest.
• Turn the oven on to 180°C (350°F) and place the loaf in straight away (no preheating needed).
• Bake your bread loaf for 90 minutes. Don't open the oven! If you do, the heat will escape, so you will need to add 10 more minutes to the baking time. When done, the crust should be golden brown.
• Let the loaf cool in the tin for 5-10 minutes, then remove it to the cooling rack to cool down completely.
• Slice it with the serrated knife and use for toasts, french toasts (my favorite!) or any way you like.** Enjoy!

OATMEAL RYE BREAD

Steps:

• Stir the yeast into warm water in a large bowl, add molasses and stir till dissolved.
• Add the white flour and the whole wheat flour, about 1 cup at a time, stirring well after each addition.
• 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.
• Cover bowl with a towel and put in a warm place for 45 minutes.
• The yeast sponge should rise considerably and be rather bubbly at the end of this time.
• Now sprinkle salt over the sponge and fold together.
• Add the rye flour and the oats, a little at a time and fold them together. The dough should be quite thick.
• 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.
• Cover and let rise till doubled.
• Punch down and divide into two parts, forming each into a loaf. put into buttered medium loaf pans and let rise till doubled.
• 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).