Dark Multi-Grain Bread
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
1 envelope active dry yeast
1/4 cup lukewarm water (105°F)
1 teaspoon sugar
1/4 cup molasses
1 tablespoon salt
1/3 cup butter or margarine
1 cup milk, scalded
4 egg yolks
1 cup rolled oats
1 cup wheat germ
1/2 cup cornmeal
2 cups lukewarm water (105°F)
1 cup rye flour
3 to 4 cups bread flour Recipe
Grease a large bowl; set aside. In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes. Stir molasses, salt, and butter into scalded milk; cool to lukewarm (105°F). Add milk mixture, egg yolks, oats, wheat germ, cornmeal, water, rye flour, and 1 cup whole wheat flour to dissolved yeast; beat until smooth. Stir in remaining whole wheat flour and enough bread flour to make a soft dough. Turn out onto a well floured board; knead 8 to 10 minutes until smooth and elastic. Place in prepared bowl; grease top lightly. Cover; let rise in a warm, draft-free place until doubled, about 1 hour.
Spray 2 9x5-inch loaf pans with non-stick vegetable spray. Punch dough down; knead briefly. Divide dough in half; shape into loaves. Place in prepared loaf pans; grease tops lightly. Cover; let rise until doubled, about 45 minutes.
Preheat oven to 375°F. Bake for 25 minutes; reduce oven temperature to 350°F. Continue baking for 20 minutes or until loaves sound hollow when lightly tapped. Remove from pans; cool completely on a wire rack.
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