3 To 3 1/2 cups all-purpose
-flour
2 pk Active dry yeast
1 3/4 c Water
1/4 c Dark molasses
2 tb Cooking oil
2 ts Salt
1 1/2 c Rye flour
1/2 c Whole bran cereal
1/3 c Yellow cornmeal
1 tb Caraway seed
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 till warm
(115 to 120 degrees); stir constantly. Add to flour mixture. beat at
low speed of electric mixer 1/2 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 till double (1 to 1 1/4 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 till nearly double (30 to 45 minutes).
Bake in a 375 degree oven 35 to 40 minutes or till the bread is done.
Cool on wire rack. Makes 2 loaves, or
36 servings.
Yields
2 Servings