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Peasant Bread Recipe
|Unbleached white flour||3 1⁄4 Cup (52 tbs)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Warm water||1 3⁄4 Cup (28 tbs) (About 110 Degrees Fahrenheit)|
|Dark molasses||1⁄4 Cup (4 tbs)|
|Cooking oil||2 Tablespoon|
|Rye flour||1 1⁄2 Cup (24 tbs)|
|Whole bran cereal||1⁄2 Cup (8 tbs)|
|Yellow cornmeal||1⁄3 Cup (5.33 tbs)|
|Caraway seed||1 Tablespoon|
Serving size: Complete recipe
Calories 3044 Calories from Fat 388
% Daily Value*
Total Fat 44 g68.1%
Saturated Fat 5.7 g28.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4161.5 mg173.4%
Total Carbohydrates 583 g194.2%
Dietary Fiber 66.9 g267.7%
Sugars 50.2 g
Protein 88 g175.5%
Vitamin A 16.4% Vitamin C 5.4%
Calcium 71.2% Iron 310.4%
*Based on a 2000 Calorie diet
Combine water-, molasses, oil, and salt.
Add to dry mixture in mixer bowl.
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in rye flour, bran cereal, cornmeal, caraway seed, and enough of the remaining white flour to make a moderately stiff dough.
Turn out on lightly floured surface and knead till smooth and elastic (8 to 10 minutes).
Shape in ball.
Place in lightly greased bowl, turning once to grease surface.
Cover; let rise in warm place till double (1 to 114 hours).
Punch down; turn out on lightly floured surface.
Divide in half.
Cover; let rest 10 minutes.
Shape into two loaves without rolling, and place loaves in two greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.
Cover and let rise in warm place till double (30 to 45 minutes).
Bake at 375° for 35 to 40 minutes.
Remove from pan and cool