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Whole Grain Bread

Western.Chefs's picture
Ingredients
  Rye flour 2 Cup (32 tbs)
  Unprocessed bran 1 Cup (16 tbs)
  Wheat germ 1⁄2 Cup (8 tbs)
  Whole wheat flour 4 1⁄2 Cup (72 tbs)
  Sugar 3 Tablespoon
  Salt 4 Teaspoon
  Active dry yeast 2 Tablespoon (2 Packages)
  Milk 3⁄4 Cup (12 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Dark molasses 1⁄3 Cup (5.33 tbs)
  Water 1 Cup (16 tbs)
  Eggs 2
  Yellow cornmeal 2 Tablespoon
  Caraway seeds 1 Teaspoon
Directions

1. In large bowl, combine rye flour, unprocessed bran, wheat germ, and 3 cups whole wheat flour. In another large bowl, combine sugar, salt, yeast, and 3 cups flour mixture. In 2-quart saucepan over low heat, heat milk, butter or margarine, molasses, and 1 cup water until very warm (120° to 130°F.). Butter or margarine does not need to melt.
2. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Reserve 1 egg white; beat in remaining egg and egg yolk and 2 cups flour mixture; continue beating 2 minutes, scraping bowl often. With spoon, stir in remaining flour mixture and 3/4 cup whole-wheat flour to make a soft dough.
3. Lightly sprinkle work surface with whole wheat flour; turn dough onto surface and knead until smooth and elastic, about 10 minutes, working in more whole-wheat flour (about 1/2 cup) while kneading. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover; let rise in warm place (80° to 85°F.) until doubled, about 1 hour.
4. Punch down dough; turn onto surface lightly floured with whole-wheat flour; cover and let rest 15 minutes. Sprinkle cookie sheet with cornmeal.
5. Shape dough into oval loaf, tapering ends; place on cookie sheet. Cover; let rise in warm place until doubled, about 1 hour.
6. Preheat oven to 350°F. Cut 3 diagonal slashes on top of loaf. In cup, mix reserved egg white with 1 tablespoon water; brush over bread; sprinkle with caraway seeds. Bake loaf 50 to 60 minutes, until loaf tests done. Remove loaf from cookie sheet and cool on rack.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Ingredient: 
Milk Product

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