Crusty Brown Wheat Bread Recipe
Ingredients
| Cornmeal | ||
| Whole wheat flour | 3 Cup (16 tbs) | |
| Quick oats | 1/4 Cup (16 tbs) | |
| Wheat germ | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Whole milk | 1 1/4 Cup (16 tbs) | |
| White distilled vinegar | 1/4 Cup (16 tbs) | |
Directions
Preheat oven to 425°.
Sprinkle cornmeal generously over the bottom of an 8" iron skillet or metal pie pan.
In a large bowl stir together dry ingredients.
Pour milk into a small bowl. Pour vinegar into milk. Do not stir. Let stand for 2 minutes.
Pour liquid combination into dry ingredients and mix together with a wooden spoon. When well combined, form into a ball. Place ball in the center of the prepared skillet and flatten ball to a 7" round.
Using a sharp knife cut a deep cross from side to side in the top of the dough.
Bake at 425° for approximately 40 minutes. Bread should be brown and hollow sounding when tapped. Remove from oven and cool slightly before cutting into wedges and serving.
Sprinkle cornmeal generously over the bottom of an 8" iron skillet or metal pie pan.
In a large bowl stir together dry ingredients.
Pour milk into a small bowl. Pour vinegar into milk. Do not stir. Let stand for 2 minutes.
Pour liquid combination into dry ingredients and mix together with a wooden spoon. When well combined, form into a ball. Place ball in the center of the prepared skillet and flatten ball to a 7" round.
Using a sharp knife cut a deep cross from side to side in the top of the dough.
Bake at 425° for approximately 40 minutes. Bread should be brown and hollow sounding when tapped. Remove from oven and cool slightly before cutting into wedges and serving.
Chef
