This is a powerhouse loaf, chock-full of grain and fiber to satisfy a hungry appetite.
|Ingredients||1 1/2 pound loaf||2 pound loaf|
|Water||1 cup +|
|1 1/3 cups|
|Vegetable Oil||2 tablespoons||3 tablespoons|
|Molasses||1/4 cup||1/3 cup|
|Buttermilk Powder||3 tablespoons||1/4 cup|
|Oatmeal||1/4 cup||1/3 cup|
|Yellow Cornmeal||1/4 cup||1/3 cup|
|Salt||1 1/2 teaspoons||2 teaspoons|
|Bread Flour||2 cups||3 cups|
|Whole Wheat Flour||1/2 cup||2/3 cup|
|Rye Flour||1/4 cup||1/3 cup|
|Active Dry Yeast||(1 packet) 2-1/4 teaspoons||1 tablespoon|
Bread Machine Method
Place room temperature ingredients in pan in order listed. Select BASIC setting and MEDIUM crust.
Using ingredient amounts listed for 1-1/2 lb. loaf, combine yeast, 1 cup bread flour, and other dry ingredients, except rye flour. Combine liquids and heat to 120º to 130º F; add to flour mixture and beat 3 minutes on medium speed. By hand stir in rye flour and enough remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes until smooth and elastic. Place in lightly greased bowl. Cover; let rise until dough tests ripe, about 40 minutes.
Shaping, Rising and Baking
Turn dough onto lightly floured surface; punch down to remove air bubbles. Shape into a round loaf and place on a greased baking sheet. Cover; let rise until indentation remains after touching. With a very sharp knife, make a cross slash across top of loaf. Bake in preheated 375ºF oven 35 to 40 minutes. If necessary, cover lightly with foil to prevent over-browning. Remove from baking sheet; cool on rack
Source: Courtesy © 2009 Red Star Yeast. All Rights Reserved.