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Ingredients
- Sesame seeds or wheat germ
- For glaze
- 1 Egg mixed with 1 tbsp water
- 3 lg Eggs, beaten
- 1 tb Salt
- 1/2 c Molasses
- 1/2 c Oil
- 2 pk Active dry yeast
- 2 c Steel-cut oatmeal
- 4 c Stone-ground rye flour
- Flour
- 6 c Stone-ground whole wheat
- 6 tb Instant potato flakes
- 1 qt Warm water
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Directions
Yield: 1 Portionen
Combine the flours & oatmeal. Set aside. Whisk together potato flakes in warm water. Add yeast, stirring until dissolved. Add the oil, molasses & salt. Beat in 4 cups of the flour mixture until smooth. Cover & let proof 20 -30 minutes or til light & bubbly. Stir down the sponge & add the eggs. Gradually add sufficient flour mixture to make a soft, workable dough that pulls away from the sides of the bowl. Turn out onto a floured surface & knead 8 - 10 minutes until smooth & resilient. Place the dough in a warm, buttered bowl, turning to coat the top. Cover loosely with plastic wrap & a towel and let rise until doubled, about 1 - 1 1/2 hours.
Punch down the dough & turn out onto a floured surface. Divide into 4 equal portions. Knead each piece, cover & let rest 10 - 15 minutes. Butter four 8 1/2" loaf pans. Form the dough into loaves & place in the pans. Cover & let rise until just curved over tops of pans, about 30 -40 minutes. Brush the loaves with the glaze & sprinkle with seeds or wheat germ.
Bake at 350 degrees for 45 minutes. Let cool on wire racks.
Weitere Informationen zur Kategorie Breads.
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