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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 tablespoon |
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.
Traditional Method
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.
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