Monastery of Angels Brown Bread
Yield
2 loavesPrep
20 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
water
lukewarm |
|
| 3 | tablespoons |
brown sugar
or raw sugar |
|
| 2 | tablespoons |
vegetable shortening
|
|
| 1 | tablespoon |
salt
|
|
| 3 | tablespoons |
carob powder
|
* |
| 2 ½ | tablespoons |
sesame seeds
|
|
| 1 | package |
yeast, active dry
|
|
| 5 ⅓ | cups |
whole-wheat flour
|
|
| ⅓ | cup |
milk, skim, (non fat) powder
instant, non fat |
|
| 1 ½ | teaspoons |
milk, skim, (non fat) powder
instant, nonfat |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
water
lukewarm |
|
| 45 | ml |
brown sugar
or raw sugar |
|
| 3E+1 | ml |
vegetable shortening
|
|
| 15 | ml |
salt
|
|
| 45 | ml |
carob powder
|
* |
| 38 | ml |
sesame seeds
|
|
| 1 | package |
yeast, active dry
|
|
| 1.3 | l |
whole-wheat flour
|
|
| 79 | ml |
milk, skim, (non fat) powder
instant, non fat |
|
| 7.5 | ml |
milk, skim, (non fat) powder
instant, nonfat |
|
Directions
Combine 1 cup water with brown sugar, shortening, salt, carob powder and sesame seeds in mixing bowl.
Stir with spoon or whip until mixture is just blended.
Place yeast in remaining 1 cup water and let stand to dissolve.
Mix flour with instant milk powder.
Reserve 1 cup. Combine remaining flour mixture with sugar mixture and add yeast mixture.
Mix on low speed until ingredients are well incorporated, then turn speed to medium and beat 4 to 5 minutes.
If necessary, add reserved flour gradually. Flour mixture should leave sides of bowl.
Cover bowl with clean cloth, then cover with plastic wrap to speed rising.
Let rise 1½ hours until doubled in bulk.
Punch dough down and let rise again, 20 to 30 minutes.
Divide dough in halves, shape into loaves and place in 2 greased 8- x 4-inch loaf pans, or shape into rounds on greased baking sheets.
Let rest 15 minutes.
Bake at 375℉ (190℃) 40 minutes.
