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Oatmeal-Rye Bread


Oatmeal-Rye Bread is the best recipe for both a hearty and health-conscious bread that you can enjoy for breakfast, lunch, or dinner. Serve this bread for breakfast, smeared with butter and your favorite jam, or use it for French toast for a nutty flavor addition. This bread is guaranteed to make any sandwich taste better and it goes well with soups and salads.

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  • 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 flour


Servings 2
Preparation time 300mins
Cooking time 345mins
Adapted from


Step 1

Combine rolled oats, molasses, brown sugar, salt, and lard in a large mixing bowl; add boiling water; stir well. Cool to lukewarm.

In a separate bowl, proof yeast in lukewarm water. Add to warm, not hot, oatmeal mixture. Add 4 cups flour; beat well. Add remaining flour, mixing well after each addition. Knead until smooth and elastic. Shape in a ball; let rise in a warm place in a lightly greased bowl; cover with a damp cloth, until doubled. Punch down. Divide into two balls. Let rest 10 minutes. Shape into loaf. Place in a greased 5.5x10.5-inch loaf pan. Let rise until doubled.

Bake 45 minutes in a preheated 375°F oven. While still warm, brush with melted butter if a tender crust is desired.

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