| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Breads |
2 |
Loaves |
INGREDIENTS
| 2 |
pk |
Active dry yeast |
| 3 |
tb |
Honey |
| 1 1/2 |
tb |
Salt |
| 2 |
c |
Water |
| 3/4 |
c |
Oatmeal; not instant |
| 2 |
tb |
Sour cream |
| 3/4 |
c |
Whole wheat flour |
| 1 |
ts |
Celery seeds |
| 1 |
ts |
Poppy seeds |
| 1 |
tb |
Sesame seeds |
| 1 |
tb |
Fresh sage; chopped |
| 1 |
tb |
Fresh basil; chopped |
| 1/2 |
ts |
Dill; dried |
| 1 |
|
Egg; beaten |
| 2 |
tb |
Butter; melted |
| 1/2 |
c |
Pine nuts |
| 4 |
c |
All-purpose flour |
INSTRUCTIONS
Combine the yeast, honey and salt with 1 cup lukewarm (not hot) water and
set aside. (Remember: if the water is too hot it will kill the growing
yeast.)
Heat 1 cup water to boiling, and add the oatmeal and sour cream. Simmer,
covered, for 10 minutes, then remove from the heat and cool to lukewarm.
Combine the whole-wheat flour, seeds, and herbs in a large mixing bowl. Add
the oatmeal and yeast mixtures and beat until well blended. Add beaten egg
and melted butter and beat several times again. Add the pine nuts, then add
3 cups of the all-purpose flour, one cup at a time, beating between each
addition until a fairly stiff dough is developed.
Spread the remaining all-purpose flour on a board and knead the dough into
it thoroughly, about a dozen times, then put the dough in a large,
well-greased bowl and cover with a damp cloth. Set to rise in a warm place
until double its original bulk (about 1 hour).
Just before the end of the rising time, presoak 2 clay pots, top and
bottom, in hot water for 15 minutes. (We use 2 pots in order to bake each
loaf separately.)
Place the risen dough on a floured board, divide, and shape into 2 loaves.
Before putting the loaves in the presoaked pots, put a small piece of
aluminum foil, just large enough to cover the bottom of the loaf, on the
bottom of each pot. (This keeps the bread from sticking to the pot.) Place
the dough inside the pots, cover, and allow to rise until almost doubled in
bulk (about 45 minutes). (I wrapped the pot in a wet towel to keep it from
drying out too soon.)
Cover the pots and put them in a cold oven.
Set the oven temperature at 480 degrees. Bake for 40 minutes. If necessary,
remove lid for the last 5 minutes of baking to get a golden brown crust.
Source: "The Clay-Pot Cookbook" by Georgia MacLeod Sales and Grover Sales
NOTE: This is the best bread I've made in a long time. High loaf, light,
and with a very crisp crust and moist inside. Pine nuts don't add much to
it and could be left out. Had a problem with it sticking to the pot (my
clay pot has a semi-glazed bottom which I greased very lightly with
shortening, and it still stuck in spots).
Posted to MM-Recipes Digest V3 #273
Date: Sun, 6 Oct 1996 02:50:21 +0000
From: Linda Place <placel@worldnet.att.net>
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