Potted five grain bread
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Active dry yeast |
| ⅓ | cup | Lukewarm water |
| ½ | teaspoon | Sugar |
| 1 | cup | Water, extra |
| ½ | cup | Cracked wheat |
| 60 | grams | Butter |
| 2 | tablespoons | Honey |
| 2 | tablespoons | Malt |
| ½ | cup | Milk |
| ½ | cup | Cooked rice |
| ½ | cup | Fine oatmeal |
| ½ | cup | Rye flour |
| 1 | cup | Wholemeal plain flour |
| 4 | cups | Plain flour |
| 2 | tablespoons | Milk, extra |
Directions
Dissolve yeast in lukewarm water with sugar, allow to stand in warm place until frothy. Place extra water and cracked wheat in small saucepan, cook over medium heat until water has been absorbed and mixture is thick. Remove from heat, stir in butter, honey, malt, milk and rice, allow mixture to cool. Combine flours and oatmeal in large bowl, stir in wheat and yeast mixture, mix to form a dough. Knead mixture on floured surface for about 10 minutes, or until dough springs back when lightly touched with fingers.
Cut dough into 3 pieces for large pots, 4 for medium pots or 8 for small pots. Knead pieces into rounds, place into clean terra cotta flower pots. Stand in a warm place for 15 minutes or until doubled in bulk. Glaze with extra milk, bake in moderate oven 35 minutes for large pots, 20 minutes for medium pots or 15 minutes for small pots or until cooked when tested.