Tuesday, November 15, 2011

WHOLESOME HARVEST BREAD


The unique blend of grains and seeds in this gourmet bread is equally
delicious as a plain slice or toasted.  Savoring can be
sheer enjoyment without guilt.


... the beginning of something good ....


... the dough is ready to rise ...


... risen and ready to form ...


... divided and resting ....


... rolled out ... rolled up ...


... rising ...


.... baked ... cooling before slicing ...


Do I see a sad little face? ...  I'm smiling because it's so cute.

WHOLESOME HARVEST BREAD

2 cups water
½ cup cornmeal
½ cup honey
1/3 cup butter or margarine
1 tbsp. salt

In a medium saucepan, bring water to a boil.  Gradually add cornmeal,
stirring constantly.  Add honey, butter and salt; stir to blend.
Cool to lukewarm.

2 pkgs. dry yeast (2 tbsp.)
2/3 cup warm water
1 tsp. sugar

In a small bowl, dissolve yeast and sugar in warm water.

1 cup sunflower seeds
3 tbsp. poppy seeds
2 cups whole wheat flour
3 ½ to 4 cups all-purpose flour

In a large mixing bowl, combine cornmeal and yeast mixtures.  Add seeds
and whole wheat flour; beat until smooth.  Mix in enough remaining
flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic,
5 to 8 minutes.  Place into a lightly oiled bowl, turning once to oil
surface. Cover and let rise in warm place until doubled, about 1 hour.

Punch dough down; divide in thirds.  Cover and let rest for 10 minutes.
Roll each third into rectangle.
Roll up, beginning at short side; pinch edges to seal.  Place seam
down in greased 9 x 5 - inch loaf pan.  Brush loaves lightly with oil.
Let rise until doubled, about 1 hour.
Bake in preheated 350° oven for 25 to 30 minutes or
until loaves sound hollow when tapped.
Yield: 3 loaves or 2 loaves plus 2 mini loaves.



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