Whole Grain Bread Recipe
Are you looking for a Whole Grain Bread recipe similar to the one that your mom used to make? The Whole Grain Bread is made with Milk Product which is easily available at any grocery store. This Whole Grain Bread is a perfect Breakfast. Go ahead and get hooked! Now what did you think? I meant to this Whole Grain Bread recipe.
Ingredients
2 cups rye flour
1 cup unprocessed bran
1/2 cup wheat germ
About 4 1/2 cups whole-wheat flour
3 tablespoons sugar
4 teaspoons salt
2 packages active dry yeast
3/4 cup milk
1/2 cup butter or margarine
1/3 cup dark molasses
Water
2 eggs
2 tablespoons yellow cornmeal
1 teaspoon caraway seeds
Directions
1. In large bowl, combine rye flour, unprocessed bran, wheat germ, and 3 cups whole wheat flour. In another large bowl, combine sugar, salt, yeast, and 3 cups flour mixture. In 2-quart saucepan over low heat, heat milk, butter or margarine, molasses, and 1 cup water until very warm (120° to 130°F.). Butter or margarine does not need to melt.
2. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Reserve 1 egg white; beat in remaining egg and egg yolk and 2 cups flour mixture; continue beating 2 minutes, scraping bowl often. With spoon, stir in remaining flour mixture and 3/4 cup whole-wheat flour to make a soft dough.
3. Lightly sprinkle work surface with whole wheat flour; turn dough onto surface and knead until smooth and elastic, about 10 minutes, working in more whole-wheat flour (about 1/2 cup) while kneading. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover; let rise in warm place (80° to 85°F.) until doubled, about 1 hour.
4. Punch down dough; turn onto surface lightly floured with whole-wheat flour; cover and let rest 15 minutes. Sprinkle cookie sheet with cornmeal.
5. Shape dough into oval loaf, tapering ends; place on cookie sheet. Cover; let rise in warm place until doubled, about 1 hour.
6. Preheat oven to 350°F. Cut 3 diagonal slashes on top of loaf. In cup, mix reserved egg white with 1 tablespoon water; brush over bread; sprinkle with caraway seeds. Bake loaf 50 to 60 minutes, until loaf tests done. Remove loaf from cookie sheet and cool on rack.
2. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Reserve 1 egg white; beat in remaining egg and egg yolk and 2 cups flour mixture; continue beating 2 minutes, scraping bowl often. With spoon, stir in remaining flour mixture and 3/4 cup whole-wheat flour to make a soft dough.
3. Lightly sprinkle work surface with whole wheat flour; turn dough onto surface and knead until smooth and elastic, about 10 minutes, working in more whole-wheat flour (about 1/2 cup) while kneading. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover; let rise in warm place (80° to 85°F.) until doubled, about 1 hour.
4. Punch down dough; turn onto surface lightly floured with whole-wheat flour; cover and let rest 15 minutes. Sprinkle cookie sheet with cornmeal.
5. Shape dough into oval loaf, tapering ends; place on cookie sheet. Cover; let rise in warm place until doubled, about 1 hour.
6. Preheat oven to 350°F. Cut 3 diagonal slashes on top of loaf. In cup, mix reserved egg white with 1 tablespoon water; brush over bread; sprinkle with caraway seeds. Bake loaf 50 to 60 minutes, until loaf tests done. Remove loaf from cookie sheet and cool on rack.
