Oatmeal Rye Bread

Oatmeal Rye Bread

Ingredients:
oats
molasses
sugars, brown
lard
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched

Directions:
Combine rolled oats, molasses, brown sugar, salt , and lard in a large mixing bowl; add boiling water; stir well.
Cool to lukewarm.
Proof yeast in lukewarm water.
Add to warm, not hot, oatmeal mixture.
Add 4 cups flour; beat well.
( mianbao only had to add 3 3/4 cup flour ,just until stiff people ).
Add remaining flour, mixing well after each addition.
Knead until smooth and elastic.
Shape in a ball; let rise in 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 5-1/2 x 10-1/2 loaf pan.
Let rise until doubled.
Bake 45 minutes in a 375 degree Fahrenheit oven.
Brush with melted butter if tender crust is desired.