Рецепт Whole Grain Bread
If you have soup, you have to have good crusty bread, so in a fit of Martha Stewart craziness, I made whole grain bread on Wednesday to accompany my Butternut Squash Soup. Complete with oats, wheatgerm, and sesame seeds, it is wonderful on its own with just a sliver of butter. The recipe is from Pauline & Dan Campanelli's book Ancient Ways: Reclaiming Pagan Traditions.
Whole Grain Bread
- In a large mixing bowl combine:
- 2 cups milk (warm to the touch)
- 2 packages of dry baking yeast
- 1 tsp salt
- 1/2 cup honey
- 1/4 cup dark brown sugar
- Cover this mixture and set aside in a warm place until it has doubled (about half an hour). Add to this mixture:
- 3 tbs softened butter
- 2 eggs
- 1 cup of unbleached white flour
- Stir until bubbly. Now mix in:
- 1/2 cup wheat germ
- 1/2 cup of rolled oats
- 2 cups stone ground wheat flour
- 2 tbs sesame seed
You are now supposed to turn this out to knead but I found it needed another cup or so of flour before it was sturdy enough to do that.
With floured hands, turn this dough out onto a floured board and gradually knead in more unbleached white flour until the dough is smooth and elastic and no longer sticks to your fingers. (If you're a bit on the OCD side, like me, the doughy fingers is the worst part).
Place this dough in a greased bowl, turning it so that the dough is greased. Then cover it with a clean cloth and keep it in a warm place to rise until it is doubled (about an hour).Then punch it down and divide it into two or more elongated loaves, and placed on greased cookie sheets. Cover these and return them to a warm place until they double again. Bake the loaves in a pre-heated oven at 350 degrees for about an hour, or until they are done and sound hollow when tapped.
Delicious.