Ileen's brown bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Warm water |
| 6 | tablespoons | Instant potato flakes |
| 6 | cups | Stone-ground whole wheat |
| Flour | ||
| 4 | cups | Stone-ground rye flour |
| 2 | cups | Steel-cut oatmeal |
| 2 | packs | Active dry yeast |
| ½ | cup | Oil |
| ½ | cup | Molasses |
| 1 | tablespoon | Salt |
| 3 | larges | Eggs, beaten |
| 1 | Egg mixed with 1 tbsp water | |
| For glaze | ||
| Sesame seeds or wheat germ | ||
Directions
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 - 1½ 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 ½" 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.