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Peasant Bread

Diet.Chef's picture
Ingredients
  All purpose flour 3 1⁄2 Cup (56 tbs)
  Active dry yeast 1⁄2 Ounce (2 Packages)
  Water 1 3⁄4 Cup (28 tbs)
  Dark molasses 1⁄4 Cup (4 tbs)
  Cooking oil 2 Tablespoon
  Salt 2 Teaspoon
  Rye flour 1 1⁄2 Cup (24 tbs)
  Whole bran cereal 1⁄2 Cup (8 tbs)
  Yellow cornmeal 1⁄3 Cup (5.33 tbs)
  Caraway seed 1 Tablespoon
Directions

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°); 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 two greased 8x4x2-inch loaf pans.
Cover; let rise till nearly double (30 to 45 minutes).
Bake in a 375° oven 35 to 40 minutes or till the bread is done.
Cool on wire rack.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Method: 
Baked
Dish: 
Bread
Interest: 
Healthy

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