Thursday, June 23, 2011

Whole Grain Bread

I love fresh, homemade bread.  The smell; the taste; the texture.  Once you get accustomed to making it yourself, you'll never go back to store-bought bread.

Yield: 12 servings


Ingredients


  • 1 1/2 cups white flour, divided
  • 1 cup whole wheat flour
  • 1 1/2 tbsp sugar
  • 1 1/2 tsp salt
  • 2 tbsp milled flax seed
  • 2 1/4 tsp yeast
  • 1 tbsp shortening
  • 1 1/8 cup warm water
  • 1/4 cup rolled oats
  • 1/3 cup rye flour

Directions


  1. Combine one cup of white flour with the wheat flour, sugar, salt, flax seed, and yeast.  Cut in the shortening.  Add the water and mix well until you have a slurry.
  2. Add the remaining ingredients and mix well.  You may have to adjust the amount of additional white flour slightly.
  3. Knead for 8-10 minutes.  Form dough into a ball and put it in a greased bowl.  Cover with plastic wrap and let sit in a warm place until doubled (about 1 hour).
  4. Punch down the dough.  Roll out on a floured surface into an 18" x 9" rectangle.  Roll up and pinch the seam closed.  Tuck the ends under.
  5. Place the dough, seamside down, into a greased 9" bread pan.  Place in a warm place and let rise (about 45-60 minutes).
  6. Bake at 425ºF for 25 minutes until lightly browned.  Cool on a wire rack before serving.







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