| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Breads | 2 | Servings | |
INGREDIENTS
| 3 | To 3 1/2 cups all-purpose flour | |
| 2 | pk | Active dry yeast |
| 1 3/4 | c | Water |
| 1/4 | c | Dark molasses |
| 2 | tb | Cooking oil |
| 2 | ts | Salt |
| 1 1/2 | c | Rye flour |
| 1/2 | c | Whole bran cereal |
| 1/3 | c | Yellow cornmeal |
| 1 | tb | Caraway seed |
INSTRUCTIONS
In a large mixer bowl combine 2 cups of the all-purpose flour and the yeast. In saucepan heat water, molasses, oil, and salt just till warm (115 to 120 degrees); stir constantly. Add to flour mixture. beat at low speed of electric mixer 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in rye flour, bran, cornmeal, caraway, and as much remaining all-purpose flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in a warm place till double (1 to 1 1/4 hours). Punch down; turn out onto floured surface. Divide in half. Cover; let rest 10 minutes. Shape into 2 loaves; place in 2 greased 8x4x2" loaf pans. Cover; let rise till nearly double (30 to 45 minutes). Bake in a 375 degree oven 35 to 40 minutes or till the bread is done. Cool on wire rack. Makes 2 loaves, or 36 servings. From: The Dieters Cookbook, courtesy Debbie Carlson - Cooking Echo
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