| 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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