OVERNIGHT RYE BREAD

kmi1175

Ingredients

1 package or 1 Tablespoon yeast
1/2 cup warm water
1 quart cold milk (or 1 can evaporated & water to equal 1 qt.)
1 cup molasses
3,4 cup oil
1/2 cup brown sugar
1 Tablespoon salt
2 cups rye flour
1 cup rolled oats
8 to 10 cups white flour (or part whole wheat)

Directions:

Dissolve yeast in water.

Before bed, in a large Tupperware type mixing bowl, mix the milk, molasses, oil, brown sugar, salt, oats and flours with the yeast mixture. Mix well, knead and grease the top. Cover with plastic grocery bag and let rise overnight.

In the morning, preheat oven to 375 degrees F. Shape into loaves, or buns, or whatever artisan shape you want.

Let rise in warm oven, not hot, until double in bulk. Bake at 375 degrees F for 45 minutes.

If desired, the last 15 minutes of baking time, lightly brush top of bread or buns with melted butter and sprinkle with seeds of choice.

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