Favourite Peasant Bread
Favourite Peasant Bread recipe
Yield
18 servingsPrep
3 hrsCook
40 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 2 | packages |
yeast, active dry
|
|
| 1 ¾ | cups |
water
|
|
| ¼ | cup |
molasses
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | teaspoons |
salt
|
|
| 1 ½ | cups |
rye flour
|
|
| ½ | cup |
bran flakes cereal
whole |
|
| ⅓ | cup |
cornmeal
yellow |
|
| 1 | tablespoon |
caraway seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 2 | packages |
yeast, active dry
|
|
| 414 | ml |
water
|
|
| 59 | ml |
molasses
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1E+1 | ml |
salt
|
|
| 355 | ml |
rye flour
|
|
| 118 | ml |
bran flakes cereal
whole |
|
| 79 | ml |
cornmeal
yellow |
|
| 15 | ml |
caraway seeds
|
|
Directions
In a large mixer bowl combine 2 cups of the all-purpose flour and the yeast.
In saucepan heat water, molasses, oil, and salt just until warm (115 to 120 degrees); stir constantly.
Add to flour mixture. beat at low speed of electric mixer ½ minute, scraping bowl. Beat 3 minutes at high speed.
Stir in rye flour, bran, cornmeal, caraway, and as much remaining all-purpose flour as you can mix in with a spoon.
Turn out onto lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in a warm place until double (1 to 1¼ hours).
Punch down; turn out onto floured surface. Divide in half. Cover; let rest 10 minutes.
Shape into 2 loaves; place in 2 greased 8x4x2" loaf pans. Cover; let rise until nearly double (30 to 45 minutes).
Bake in a 375 degree F oven 35 to 40 minutes or until the bread is done. Cool on wire rack.
