| 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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