Icelandic Brown Bread
|Milk||2 Cup (32 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Warm water||3⁄4 Cup (12 tbs)|
|Yeast||1⁄2 Ounce (2 Packages)|
|All purpose flour||2 Cup (32 tbs)|
|Dark rye flour||2 Cup (32 tbs)|
|Whole wheat flour||2 Cup (32 tbs)|
|Bran||2 Cup (32 tbs)|
In the top of a double boiler over hot water, scald the milk.
Add shortening, brown sugar, molasses, and salt and cool to lukewarm.
In a small bowl, dissolve sugar in warm water.
Add yeast and let stand for 10 minutes.
Pour lukewarm milk into a large bowl; stir in the yeast.
Stir in the all-purpose flour, then gradually add the rest of the flours and the bran.
Turn dough out onto a lightly floured board and knead well, or until dough is easy to handle.
Place in a buttered bowl, turning once to grease top.
Cover and let rise in a warm place for about 1 hour and 30 minutes, or until double in bulk.
Punch dough down and form into 2 loaves.
Place loaves in two buttered 8 by 4-inch pans; cover and let rise for about 1 hour, or until loaves have doubled in bulk.
Brush tops of loaves with cold water, then set in a 400°F oven.
Immediately turn heat down to 325°F.
Bake for 45 minutes, or until loaves sound hollow when tapped.