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.
I especially enjoy baking bread on the weekends and allowing the dough to slow ferment to bring out the flavor and nutritional properties of the bread.
Over the years, I've become enamored with grains.So you'll find me experimenting using different types of heritage and ancients grains.Sometimes it works; sometimes it doesn't, but it's all part of the experience.I invite you to join me on this bread-baking journey.
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