Quantities Ingredients
2 c.
|
Rye flour
|
1 c.
|
Unprocessed bran
|
1/2 c.
|
Wheat germ
|
Approx.
4 1/2 c.
|
Whole wheat flour
|
4 tsp.
|
Salt
|
2 pkgs.
|
Active dry yeast
|
3/4 c.
|
Milk
|
1/2 c.
|
Butter or margarine
|
1/3 c.
|
Dark molasses
|
Water
| |
2
|
Eggs
|
2 Tbsp.
|
Yellow cornmeal
|
1 tsp.
|
Caraway seed
|
Preparation Procedures:
1. In large bowl, combine rye flour, 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 degrees Fahrenheit).
1. In large bowl, combine rye flour, 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 degrees Fahrenheit).
2. With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl. Reserve 1 egg white; beat in remaining eggs and 2 cups flour mixture; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in remaining flour mixture and enough additional whole wheat flour (about ¾ cup) to make the mixture a soft dough.
3. Lightly flour surface with whole-what flour; turn onto surface; knead until smooth and elastic, about 10 minutes, adding more whole-wheat flour while kneading. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover; let ruse in warm place, away from draft, until doubled, about 1 hour. (Dough is doubled when 2 fingers pressed lightly into dough leave a dent.)
4. Punch down dough; turn onto surface lightly floured with whole-wheat flour; cover with bowl; let dough rest for 15 minutes.
5. Sprinkle cookie sheet with cornmeal. Shape dough into oval, tapering ends; place on cookie sheet. Cover with towel; let rise in warm place until doubled, about 1 hour. (Dough is doubled when one finger very lightly pressed against it leaves a dent.).
6. Preheat oven to 350 degrees Fahrenheit. Cut 3 diagonal slashes on top of loaf. In cup, mix reserved egg white with 1 Tbsp. water. With pastry brush, brush bread with egg-white mixture. Sprinkle bread with caraway seed. Bake 50-60 minutes until loaf sounds hollow when lightly tapped with fingers. Immediately remove loaf from cookie sheet; cool.
Yield: 1 loaf
Preparation Time: Begin 5 hours ahead.
Oven Temperature: 350 degrees
Baking Time: 50 - 60 minutes
Test for Doneness: Lightly tap with fingers