I'll get back to actually writing someday, after grad school. Today I want to share this recipe because I have recent had several requests for it. Bowl 1:
1 tablespoon active dry yeast
1 ¼ cup warm water
Set aside
Bowl 2
2/3 cup oatmeal
1/3 cup rye flour*
1/3 cup bran flakes (yes, cereal)
1 tablespoon salt
1/4 cup corn meal
3/4 cup whole wheat flour
2 ½ cups bread flour
Gently mix and set aside
Bowl 3 - this goes into the stand mixer bowl
¼ cup molasses
2 tablespoon brown sugar
1 tablespoon butter - soft
8 oz Prunes - either 1 container baby food or 1/2 canned prunes
Mix on 1 with dough hook
Once bowl 3 is well combined, add dry ingredients and yeast mixture. After all the ingredients are mixed you will see it turn into a rather wet dough. Remove the dough and kneed for about 3-5 minutes on a floured surface. Place the dough back into the mixing bowl, cover with a towel and allow it to rise for 2-6 hours, until doubled in size.
One of my counters happens to have a radiator right below, making a perfect proofing station, and it rises rather quickly. Dad used to put the dough on a chair over a heat vent in the living room. Whatever works.
One of my counters happens to have a radiator right below, making a perfect proofing station, and it rises rather quickly. Dad used to put the dough on a chair over a heat vent in the living room. Whatever works.
Once the dough has risen divide it into at least 2 balls and kneed each ball for about 3-5 minutes, until it feels fairly smooth. Then shape into loaves and place on a parchment lined baking sheet. Cover with plastic and a towel and allow it to rise another hour or so. The bread will crack. It adds to that rustic look!
Preheat the oven to 375. Remove the plastic and towel and bake for about 30 minutes. Depending on the size of your loafs it could take longer. Make sure that you reach an internal temperature of 200 degrees. Allow the bread to cool at least 30 minutes before slicing it, slathering it in butter and gorging yourself!
Preheat the oven to 375. Remove the plastic and towel and bake for about 30 minutes. Depending on the size of your loafs it could take longer. Make sure that you reach an internal temperature of 200 degrees. Allow the bread to cool at least 30 minutes before slicing it, slathering it in butter and gorging yourself!
This bread has many ingredients so I put make a mix for the next loaves while I am making today’s loaves. Basically as you measure out bowls 2 and 3, measure out a second separate recipe. Keep the wet ingredients in the refrigerator until you are ready to use them. Easy peasy.
*Dad uses wheat germ but I substituted with rye flour and prefer it.
