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Pheasant Bread

WholeFood.Chef's picture
  Milk 2 Cup (32 tbs)
  Water 1 Cup (16 tbs)
  Sea salt 2 Teaspoon
  Unsulfured molasses 3 Tablespoon
  Dry yeast 2 Tablespoon
  Stone ground yellow corn meal 1 Cup (16 tbs)
  Whole wheat flour 6 Cup (96 tbs)
  Whole wheat flour 1 Cup (16 tbs)

Mix the liquids, salt, and molasses.
Heat them to lukewarm.
Add the yeast and flours.
Mix well and let rest 10 minutes.
Knead the dough in 1 more cup of flour for 5 minutes.
Place in an oiled bowl.
Let rise until double.
Knead again for a short time.
Shape into 2 loaves.
Place in oiled loaf pans.
Let rise again until doubled.
Bake 15 minutes at 375 Degree.
Lower the temperature to 350 Degree.
Bake 30 minutes more.
Place on a rack to cool.
Brush the crusts with oil.
Cover with a towel while cooling.

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