High Fiber Health Bread
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
1 envelope active dry yeast
2 cups lukewarm water (105°F)
1 teaspoon sugar
4 teaspoons salt
1/2 cup butter or margarine
1/4 cup honey
2 cups milk, scalded
3 cups whole wheat flour
1 cup rye flour
1 cup rolled oats
1/2 cup wheat germ
1/2 cup cornmeal
2 cups bran cereal
Grated rind of 1 orange
4 to 4-1/2 cups bread flour
1/4 cup butter or margarine, melted 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 salt, butter, and honey into scalded milk; cool to lukewarm (105°F). Add milk mixture, whole wheat flour, rye flour, oats, wheat germ, cornmeal, bran cereal, and orange rind to dissolved yeast; beat until thoroughly blended. 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 3 9x5-inch loaf pans with non-stick vegetable spray. Punch dough down; knead briefly. Divide dough into 3 equal pieces; shape into loaves. Place in prepared loaf pans; grease tops lightly. Cover; let rise until doubled, about 45 minutes.
Preheat oven to 400°F. Bake for 20 minutes; reduce oven temperature to 350°F. Continue baking for 20 minutes longer or until loaves sound hollow when lightly tapped. Remove from pans; brush tops of warm loaves with melted butter. Cool completely on a wire rack.
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