This has become our favorite sandwich bread.
The recipe:
1 cup water
1 cup plain yogurt
1/4 cup vegetable oil
1/2 cup oats (we use regular, not instant, oat meal)
1/3 cup wheat germ
1/3 cut bran
5 to 5-and-1/2 cups unbleached all-purpose or whole wheat flour (all-purpose rises best, whole wheat tastes best)
1/4 cup brown sugar
2 packages rapid-rise yeast
2 tsp salt
2 eggs
Mix the water, yogurt and oil and simmer
Stir in the oats, wheat germ and bran
Cool to very warm (120F to 130F) let stand for 30 minutes
In a large bowl, combine 1 cup flour, brown sugar, yeast and salt
Add the bran melange
Stir in 1 egg and the rest of the flour to make a soft dough
Knead 6-8 minutes, then let the dough rest for 10 minutes
Divide the dough in half, roll into 12X7 loaves, pinch the ends to seal
Put seam-sides down in greased loaf pans
Let rise (30-45 minutes)
Cut 3 diagonal slashes on each loaf (keep it superficial, now)
Brush egg on top, sprinkle some wheat germ and oats for that bakery-fresh look
Bake at 375 (25-30 minutes)
From breadworld.com
2 comments:
Hi - found your blog on Kari's (she's my sister-in-law :)
Love the bread blog. I have a question...do you think those recipes will work with freshly ground wheat? I noticed on this multi-grain post you said that all-purpose rises better but whole wheat tastes better. Freshly ground is definitely more dense (but oh so tasty and good for you!)...so just thought I'd ask what you think.
Thanks!
Kate Borders
Hi, this is Kari. Kate's sister-in-law :)
Can you tell you me how much yeast comes in a packet in the US? I measure from a jar of yeast rather than using packets. (It's cheaper.)
Thanks!
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