1950's Wholegrain Bread
Source of Recipe
Internet
List of Ingredients
Oven: 350F makes two loaves 9 x 5
1/2 c. cornmeal
1/2 c. brown sugar
1 1/2 tsp. salt
2 1/2 c. hot water
3 T veg. oil
1 T honey
1/2 c. rye flour
1/4 c. oatmeal
1 c. whole wheat flour
4 3/4 c. white flour
1 T dry yeast
In a bowl, mix cornmeal, oatmeal, brown sugar, salt. Add hot water, honey, and vegetable oil, stirring well.
When lukewarm, add yeast, stir again. Let this sit for 15 min.
This can be mixed and kneaded with a stand mixer and hook or by hand. Not recommended for breadmachine.
Proceed: Mix all the flours in large bowl to blend them evenly.
Place the warm mixture in the mixer bowl, start adding flour mixture 1/2 c. at a time until you get a sticky ball of dough.
Add only enough flour to get a smooth appearance, and let the machine knead this at low kneading speed for 10 minutes.
Remove to a floured board and knead for 5 min. Place in a greased bowl, cover and let rise for 1 hr 15 min. Punch down and let rise again. Punch down and form into two loaves. Place in greased pans, let rise til it is 1 1/2 " above top of pan.
Bake @ 350F for 35 min until golden. Brush with melted butter and cool bread completely before slicing.
Recipe
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