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Ingredients
- 1 c. hot water
- 1 tbsp. honey
- 2 c. buttermilk
- 2 1/2 c. rye flour
- 3 tbsp. rolled oats
- 1 pkg. active dry yeast
- 4 c. unsifted all purpose flour
- 1 tbsp. salt
- 1 c. wheat germ
- 1 egg white, slightly beaten with 1 teaspoon water
Directions
- Place hot water in large bowl; stir in yeast and honey, then 1 c. all purpose flour. Let stand in hot place till bubbly, 20 to 25 min. Fold in buttermilk and salt. Add in 2 1/2 c. flour. Mix to blend, then beat till smooth. Stir in wheat germ and rye flour to make a stiff dough. Turn out onto floured surface and knead till dough is springy, kneading in more flour if necessary. Place dough in greased bowl. Cover and let rise till doubled, about 1 1/2 hrs.
- Punch dough down, let rest 5 min. Divide in half. Shape each half into a loaf and place in a greased 9"x5" loaf pan. Let rise till doubled, about 45 min. Brush lightly with egg white mix; sprinkle each loaf with 1 1/2 Tbsp. rolled oats. Bake at 350 degrees till loaves are well browned and sound hollow when tapped, 40 to 45 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 12 servings | |
| Calories 295 | |
| Calories from Fat 22 | 7% |
| Total Fat 2.55g | 3% |
| Saturated Fat 0.63g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 633mg | 26% |
| Potassium 286mg | 8% |
| Total Carbs 57.73g | 15% |
| Dietary Fiber 5.7g | 19% |
| Sugars 3.77g | 3% |
| Protein 10.73g | 17% |
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