• Cooking Time: 30
  • Servings:
  • Preparation Time:


This makes a rather dense dark loaf. One slice will stick to your ribs. It's good with some butter and preserves for breakfast, or to sop up the juice from meat or stew.


  • /4 cup old-fashioned oats
  • 1/3 cup packed brown sugar
  • 1/4 cup molasses
  • 5 tablespoons butter, divided
  • 2 teaspoons salt
  • 2 cups boiling water
  • 3 cups bread flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 3 cups rye flour
  • 1 teaspoon caraway seeds


  • In a bowl, combine the oats, brown sugar, molasses, 4 tablespoons butter and salt; stir in boiling water. Let stand until mixture cools to 120°-130°, stirring occasionally. In a large mixing bowl, combine 2 cups bread flour and yeast. Add the molasses mixture just until moistened. Stir in rye flour and enough of the remaining bread flour to form a medium stiff dough. Turn onto a floured surface; knead about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch down dough; cover and let rise in a warm place until doubled, about 30 minutes. Punch down dough. Turn onto a lightly floured surface; divide into three portions. Shape into loaves. Place on baking sheets coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes.
  • Bake at 375° for 25-30 minutes or until golden brown. Cool on wire racks. Melt remaining butter; brush over loaves and sprinkle with caraway seeds. Cool.
  • Yield: 3 loaves.
  • Nutritional Analysis: One serving (1 each) equals 102 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 149 mg sodium, 19 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch.

Categories: Bread  Misc. Bread 

Author Credit: From Light and Tasty

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