Ileens Brown Bread Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 quart: Warm water,
6 tbsp: Instant potato flakes,
6 cup: Stone-ground whole wheat,
Flour,
4 cup: Stone-ground rye flour,
2 cup: Steel-cut oatmeal,
2 package: Active dry yeast,
1/2 cup: Oil,
1/2 cup: Molasses,
1 tbsp: Salt,
3 large: Eggs, beaten
1: Egg mixed with 1 tbsp water,
For glaze,
Sesame seeds or wheat germ,
Directions:
Combine the flours & oatmeal. Set aside. Whisk together potato
flakes in warm water. Add yeast, stirring until dissolved. Add the
oil, molasses & salt. Beat in 4 cups of the flour mixture until
smooth. Cover & let proof 20 -30 minutes or til light & bubbly. Stir
down the sponge & add the eggs. Gradually add sufficient flour
mixture to make a soft, workable dough that pulls away from the sides
of the bowl. Turn out onto a floured surface & knead 8 - 10 minutes
until smooth & resilient. Place the dough in a warm, buttered bowl,
turning to coat the top. Cover loosely with plastic wrap & a towel
and let rise until doubled, about 1 - 1 1/2 hours.
Punch down the dough & turn out onto a floured surface. Divide into 4
equal portions. Knead each piece, cover & let rest 10 - 15 minutes.
Butter four 8 1/2" loaf pans. Form the dough into loaves & place in
the pans. Cover & let rise until just curved over tops of pans, about
30 -40 minutes. Brush the loaves with the glaze & sprinkle with seeds
or wheat germ.
Bake at 350 degrees for 45 minutes. Let cool on wire racks.
Source from luhu.jp
flakes in warm water. Add yeast, stirring until dissolved. Add the
oil, molasses & salt. Beat in 4 cups of the flour mixture until
smooth. Cover & let proof 20 -30 minutes or til light & bubbly. Stir
down the sponge & add the eggs. Gradually add sufficient flour
mixture to make a soft, workable dough that pulls away from the sides
of the bowl. Turn out onto a floured surface & knead 8 - 10 minutes
until smooth & resilient. Place the dough in a warm, buttered bowl,
turning to coat the top. Cover loosely with plastic wrap & a towel
and let rise until doubled, about 1 - 1 1/2 hours.
Punch down the dough & turn out onto a floured surface. Divide into 4
equal portions. Knead each piece, cover & let rest 10 - 15 minutes.
Butter four 8 1/2" loaf pans. Form the dough into loaves & place in
the pans. Cover & let rise until just curved over tops of pans, about
30 -40 minutes. Brush the loaves with the glaze & sprinkle with seeds
or wheat germ.
Bake at 350 degrees for 45 minutes. Let cool on wire racks.
Source from luhu.jp