| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Low fat, Breads | 1 | Servings | |
INGREDIENTS
| 1 | qt | Warm water |
| 6 | tb | Instant potato flakes |
| 6 | c | Stone-ground whole wheat |
| Flour | ||
| 4 | c | Stone-ground rye flour |
| 2 | c | Steel-cut oatmeal |
| 2 | pk | Active dry yeast |
| 1/2 | c | Oil |
| 1/2 | c | Molasses |
| 1 | tb | Salt |
| 3 | lg | Eggs, beaten |
| 1 | Egg mixed with 1 tbsp water | |
| For glaze | ||
| Sesame seeds or wheat germ |
INSTRUCTIONS
Combine the flours & oatmeal. Set aside. Whisk together potato flakes in warm water. Add yeast, stirring until dissolved. Add the oil, molasses & salt. Beat in 4 cups of the flour mixture until smooth. Cover & let proof 20 -30 minutes or til light & bubbly. Stir down the sponge & add the eggs. Gradually add sufficient flour mixture to make a soft, workable dough that pulls away from the sides of the bowl. Turn out onto a floured surface & knead 8 - 10 minutes until smooth & resilient. Place the dough in a warm, buttered bowl, turning to coat the top. Cover loosely with plastic wrap & a towel and let rise until doubled, about 1 - 1 1/2 hours. Punch down the dough & turn out onto a floured surface. Divide into 4 equal portions. Knead each piece, cover & let rest 10 - 15 minutes. Butter four 8 1/2" loaf pans. Form the dough into loaves & place in the pans. Cover & let rise until just curved over tops of pans, about 30 -40 minutes. Brush the loaves with the glaze & sprinkle with seeds or wheat germ. Bake at 350 degrees for 45 minutes. Let cool on wire racks. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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