Dieter's Downfall Brown Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup rolled oats
(or natural bran or ???)
1 cup dark rye flour
(or oat flour or ???)
4 cups whole wheat flour
4-5 cups all purpose flour
(I use unbleached)
4 tsp. yeast
(traditional NOT rapid rise)
2 beaten eggs
3/4 cup salad oil
3 cups lukewarm water
3 tsp. salt
1/3 cups sugar (white, brown,
or Demerara, molasses, honey,
or a combination of any of these)
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Directions: |
Directions:Mix yeast with 1 tsp. sugar and 1/2 cup of the water called for in the recipe. Let stand until doubled.
Beat eggs, add oil, 2 1/2 cups of the water, sugar, salt, yeast mixture.
Measure all dry ingredients into a large bowl. Add liquid ingredients to dry ingredients in large bowl (keep aside approximately 2 cups of the white flour. Beat the ingredients in the bowl for two minutes and then add remaining white flour to make a non-sticky dough, then knead dough for
10 to15 minutes (not less than 10 minutes). Put dough into a greased bowl cover with greased wax paper and let rise until doubled in bulk. Punch down. Divide into three 5" x 8" greased loaf pans. Let rise again until doubled in bulk. Bake 10-12 minutes at 400ºF. Reduce oven to 350º and Bake 20 minutes longer or until done. Loaves will sound hollow when patted by your hand when they are done. |
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Personal
Notes: |
Personal
Notes: This recipe lends itself to using many different types of grains. I have made some suggestions, however, some of the ancient grains work as well and lend a little different flavour. The all purpose flour as well as the whole wheat flour are required to develop the gluten, however, use your imagination for the other 2 cups of flour/grain. The use of different sweeteners is interesting as well, I favour the Demerara sugar for the slight molasses flavour.
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