Hearty Bread Recipe
Hearty bread made using this recipe is an experience by itself. This hearty bread is the something that you should eat while on a low fat diet. This compelling hearty bread is the appetizer of choice for a winning meal. Please try out this hearty bread recipe. I am waiting to know how it worked for you.
Ingredients
3 tablespoons dry active yeast
4 cups lukewarm water
3/4 cup molasses
2 tablespoons vegetable oil
1 cup rye flour
6 to 8 cups whole wheat flour
1 tablespoon salt
1 cup non-fat dry milk powder
3 tablespoons brewer's yeast
1/2 cup fine bulghur wheat
1/2 cup stoneground yellow cornmeal
1/2 cup rolled oats
1/2 cup sesame seeds
1/2 cup sunflower seed kernels
1/2 cup whole wheat berries
1 cup raisins
Butter
Directions
1. Dissolve the dry active yeast in the water. Stir in the molasses and oil. Stir in the rye flour and mix well. Stir in enough whole wheat flour to make a batter which can be beaten. Beat 300 strokes, or for 10 minutes. This develops the gluten and is very important.
2. Gradually work in, one at a time, the salt, dry milk, brewer's yeast, bulghur, cornmeal, oats, sesame seeds, sunflower seed kernels, whole wheat berries, and raisins. Mix well.
3. Add enough of the remaining whole wheat flour to make a moderately stiff dough that just pulls from the sides of the bowl.
4. Put the dough in a clean oiled bowl, cover, and let rise until doubled in bulk, about 2 hours. Punch down, turn onto a floured board, and knead lightly.
5. Divide the dough in half, shape each half into a loaf and put in well-oiled 9- by 5- by 3-inch loaf pans. Butter tops.
6. Let rise until doubled in bulk.
7. Preheat the oven to 375 degrees.
8. Bake for 50 minutes, or until the loaves sound hollow when tapped on the bottom. Cool on wire racks.
2. Gradually work in, one at a time, the salt, dry milk, brewer's yeast, bulghur, cornmeal, oats, sesame seeds, sunflower seed kernels, whole wheat berries, and raisins. Mix well.
3. Add enough of the remaining whole wheat flour to make a moderately stiff dough that just pulls from the sides of the bowl.
4. Put the dough in a clean oiled bowl, cover, and let rise until doubled in bulk, about 2 hours. Punch down, turn onto a floured board, and knead lightly.
5. Divide the dough in half, shape each half into a loaf and put in well-oiled 9- by 5- by 3-inch loaf pans. Butter tops.
6. Let rise until doubled in bulk.
7. Preheat the oven to 375 degrees.
8. Bake for 50 minutes, or until the loaves sound hollow when tapped on the bottom. Cool on wire racks.
