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Prep Time: 240 Minutes Cook Time: 45 Minutes |
Ready In: 285 Minutes Servings: 6 |
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Dodge County Extension 1976 Ingredients:
1 cup oatmeal |
2 tablespoons molasses |
1/2 cup brown sugar |
2 tablespoons lard |
3 teaspoons salt |
2 cups water, boiling |
2 teaspoons yeast |
1 cup water, warm |
5 1/2 cups flour, divided |
2 1/2 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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