Wheat-berry Bread - Country Living Recipe
Yield: 1 loafRecipe by luhu.jp
Ingredients:
1 1/2 cup: Warm water, 105 to 115F
-kernels, or wheat flakes
1 package: Active dry yeast,
1 1/2 tsp: Salt,
1/3 cup: Sugar,
2 tbsp: Vegetable oil,
2 cup: Unsifted bread flour,
1 Large: egg,
1: To 1 1/2 C whole-wheat flour,
1 tbsp: Water,
1 cup: Plus 2 t rolled wheat,
Directions:
1. In small bowl, combine 1/4 C water, the yeast, and 1 t of the
sugar; stir to dissolve yeast. Let stand until foamy- about 5 minutes.
2. In large bowl, preferably of heavy-duty electric mixer, combine
bread flour, 1 C whole-wheat flour, 1 C rolled wheat, the salt, and
remaining sugar. Add remaining 1 1/4 C water, the oil, and yeast
mixture. With spoon or dough hook of mixer, stir until a soft dough
forms.
3. Turn dough out onto floured surface. Knead dough, adding as much of
remaining whole-wheat flour as necessary to prevent stickiness, until
smooth and elastic-about 5 minutes.
4. Wash, dry, and oil mixing bowl. Place dough in oiled bowl, turning
to bring oiled side up. Cover with clean cloth; let dough rise in
warm place, away from drafts, until double in size-about 1 hour.
5. Generously grease 8 1/2- by 4 1/2-inch loaf pan. On floured
surface, pat dough into an 9-inch loaf and fit into greased loaf pan.
Cover with clean cloth and let rise 45 minutes.
6. Heat oven to 350F. In small bowl, beat together egg and 1 T water.
Brush top of bread with egg mixture and sprinkle with remaining 2 t
rolled wheat. Bake 55 to 60 minutes or until bread is well browned
and sounds hollow when tapped on top. Remove bread from pan; cool on
wire rack at least 20 minutes before serving.
Country Living/Jan/94 Scanned & fixed by DP and GG
Source from luhu.jp
sugar; stir to dissolve yeast. Let stand until foamy- about 5 minutes.
2. In large bowl, preferably of heavy-duty electric mixer, combine
bread flour, 1 C whole-wheat flour, 1 C rolled wheat, the salt, and
remaining sugar. Add remaining 1 1/4 C water, the oil, and yeast
mixture. With spoon or dough hook of mixer, stir until a soft dough
forms.
3. Turn dough out onto floured surface. Knead dough, adding as much of
remaining whole-wheat flour as necessary to prevent stickiness, until
smooth and elastic-about 5 minutes.
4. Wash, dry, and oil mixing bowl. Place dough in oiled bowl, turning
to bring oiled side up. Cover with clean cloth; let dough rise in
warm place, away from drafts, until double in size-about 1 hour.
5. Generously grease 8 1/2- by 4 1/2-inch loaf pan. On floured
surface, pat dough into an 9-inch loaf and fit into greased loaf pan.
Cover with clean cloth and let rise 45 minutes.
6. Heat oven to 350F. In small bowl, beat together egg and 1 T water.
Brush top of bread with egg mixture and sprinkle with remaining 2 t
rolled wheat. Bake 55 to 60 minutes or until bread is well browned
and sounds hollow when tapped on top. Remove bread from pan; cool on
wire rack at least 20 minutes before serving.
Country Living/Jan/94 Scanned & fixed by DP and GG
Source from luhu.jp