Heartland Bread
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
2 cups boiling water
1/2 cup cornmeal
1/3 cup firmly packed brown sugar
2 teaspoons salt
1/2 teaspoon ground coriander
2 envelopes active dry yeast
1/2 cup lukewarm water (105�F)
1 teaspoon sugar
1/4 cup vegetable oil
3/4 cup whole wheat flour
1/2 cup rye flour
4-1/2 to 5 cups bread flour Recipe
Grease a large bowl; set aside. In a large mixing bowl, combine boiling water, cornmeal, brown sugar, salt, and coriander; cool to lukewarm (105�F).� In a small bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes.� Add dissolved yeast, oil, whole wheat flour, and rye flour to cornmeal mixture; beat until smooth.� Stir in enough bread flour to make a stiff dough.� Turn out onto a lightly 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 350�F. Cover loaves loosely with aluminum foil.� Bake for 15 minutes; remove foil.� Continue baking 25 to 30 minutes or until loaves sound hollow when lightly tapped.� Remove from pans; cool completely on a wire rack.
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